Pork with crackling
- 1L Continental Salt Reduced chicken stock
- 1 tablespoon olive oil
- 1 x 2kg pork belly, skin scored
- 1 tsp. fennel seeds
- 2 carrots, sliced
- 1 onion, sliced
- 1 Granny Smith apple, quartered
- 1 bulb of garlic, cut in half horizontally
- A small handful of thyme, rosemary and parsley
- 1/2 cup of white wine
- salt and pepper
To air-dry the pork, place, uncovered, on a tray and transfer to the fridge overnight. Remove the pork from the fridge 1 hour before cooking.
Preheat the oven to 220°C.
Rub the oil all over the pork and season with salt. Season the flesh side only with fennel seeds and pepper. Place the vegetables and herbs into a baking tray and drizzle over a little extra oil.
Place the pork, skin side up, on top of vegetables and roast for 20 minutes or until the skin turns golden and begins to blister.
Remove the pork from the oven and reduce the temperature to 160°C. Pour wine around pork and then add the stock (you want just the flesh to be submerged and try not let any liquid touch the crackling).
Return the dish to the oven and roast for 2–2 1⁄2 hours, adding. If the crackling is getting too much colour, loosely cover the dish with foil.
Remove from the oven and transfer the pork to a chopping board. Rest in a warm place for 20 minutes. Thickly slice the pork and serve with the garlic, carrots and drizzle over the delicious pan juices.