Dingley Dell Pork Belly with Fennel
Have you got the patience to make this delicious slow roasted Dingley Dell pork belly dish?
In case you were not aware Dingley Dell pork is a local supplier of high qulity pork. The list of chefs and businesses they work with is really rather special including: Gordon Ramsay Group, Jason Atherton, Mark Poynton, Aquashard, Coworth Park, Core, Hakkasan, Michel Roux, Cathay Pacific, British Airways, Raffles Singapore, Four Seasons Mahe, Wolfgang Puch, City Super HK and Jumeirah Group Dubai and of course us.
To make your own slow roasted pork belly start the day before - this recipe uses fennel seeds, black pepper corns and Malden sea salt crystals.
Take your crushed plack pepper, salt and fennel seeds and grind them to a course mix.
When you're putting these ingredients together make too much and not too little!. It is always easier to leave some off than make more up.
You will need a piece of pork belly that has been scored, something that we will be happy to do for you. Make sure that it is dry on the skin side.
Place your seasoning on the top of the joint and now you need to open up each score mark and make sure the seasoning is filling all the cuts.
Don't worry about there being too much seasoning. As the joint cooks and the fats start to flow it will take away some of the seasoning.
Next stage is to wrap it in parchment - baking paper and place it in the fridge overnight. The next morning take the joint out of the fridge two hours before you cook it so that it reaches room temperature. Preheat the oven to just 120 - 130. Place the meat in the oven. This joint went in at midday and came out at 6pm - 6 hours of gentle cooking.
After the joint has been in the oven slowly cooking, this joint was 6 hours at 120, turn the oven up so it is really hot and roast for a further 25 minutes - this makes the skin crispy.
The smell is amazing - remove from the oven and lightly cover with tin foil.
Slice and serve - delicious