Slow Roast Pork Belly with Gravy


  • 1-1.5kg pork belly, unrolled
  • 1 large or 2 small fennel bulbs
  • Sea salt
  • Black pepper
  • 1tbsp fennel seeds
  • Olive oil
  • 2 carrots
  • 2 sticks of celery
  • 1 onion
  • 6-8 cloves of garlic
  • 325ml white wine
  • 500-750ml chicken stock (depending on the size of your pan


  • Preheat your oven to 180C/160C Fan.
  • Score the skin of the pork diagonally both ways to create a diamond pattern
  • Drizzle the skin with olive oil, and season with sea salt and black pepper.
  • Roughly chop the onion, celery and carrots and lay in the base of an oven dish. Add 4 unpeeled garlic cloves.
  • Heat some oil in a large pan and add the fennel bulb, half the fennel seeds and 3 of the garlic cloves. Cook for 2-3 minutes.
  • Push these to one side and add the pork skin side down to the pan. Cook for at least 5mins to turn it golden brown
  • Turn the pork over, season the skin again with a bit of salt and sprinkle the remaining fennel seeds on top.
  • Pour in the wine, being careful not to get the skin wet and scrape the flavour from the bottom of the pan. Cook for a minute or two.
  • Transfer the pork skin side up onto the chopped vegetables and pour the rest around it.
  • Add the chicken stock to come up the fat layer just under the skin.
  • Cook in the oven for 2.5 hours.
  • Remove the pork and set it aside to rest.
  • In the mean time, add the vegetables and juices from the tray to the hob on a medium heat, add a little flour until it starts to thicken up. If it’s too thick, add a splash of water or wine.