Special Occasion

Fennel & Mānuka Honey Pork Belly

Fennel and mānuka honey is a surprising but delicious blend of flavours! Great served with Asian greens.

Easy
4
10 mins
60 mins

900g New Zealand pork belly

1 Tbsp fennel seeds, crushed in a mortar and pestle

½ tsp ground ginger

3 Tbsp Mānuka honey

Oil

Salt

Thank you to Basil and Lime for this delicious recipe!

Ingredients

900g New Zealand pork belly

1 Tbsp fennel seeds, crushed in a mortar and pestle

½ tsp ground ginger

3 Tbsp Mānuka honey

Oil

Salt

Thank you to Basil and Lime for this delicious recipe!

Nutrition

No items found.
01
Preheat oven

Preheat the oven to 220°C. Line a roasting dish with foil and drizzle with a little oil.

01
02
Marinade the pork belly

Line a plate with a paper towel.Place the pork belly, skin-side down, on the paper towel. Coat the meat withthe honey, fennel, ground ginger, and some salt. Using food-safe gloves, rubthe marinade into the meat but take care not to get any on the pork skin.

02
03
Prepare the pork belly

Transfer the pork to the prepared roasting dish, skin-side up. Use a new paper towel to pat the skin dry, making sure to remove as much excess moisture as possible. Score the skin with a sharp knife then coat with oil and a very generous layer of salt (it will be removed later).

03
04
Roasting

Place in the oven for 15 mins. Turn the heat down to 200°C and roast for a further 20 mins.

Scrape off all the salt. If the skin hasn’t crackled, drizzle with some more oil.

Roast for a further 20 mins, or until cooked through. If any parts start to blacken, cover them with a little foil.

04
05
05
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Suitable cuts

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Special Occasion

Fennel & Mānuka Honey Pork Belly

Fennel and mānuka honey is a surprising but delicious blend of flavours! Great served with Asian greens.

10 mins | 60 mins
Easy
4

900g New Zealand pork belly

1 Tbsp fennel seeds, crushed in a mortar and pestle

½ tsp ground ginger

3 Tbsp Mānuka honey

Oil

Salt

Thank you to Basil and Lime for this delicious recipe!

01
Preheat oven

Preheat the oven to 220°C. Line a roasting dish with foil and drizzle with a little oil.

02
Marinade the pork belly

Line a plate with a paper towel.Place the pork belly, skin-side down, on the paper towel. Coat the meat withthe honey, fennel, ground ginger, and some salt. Using food-safe gloves, rubthe marinade into the meat but take care not to get any on the pork skin.

03
Prepare the pork belly

Transfer the pork to the prepared roasting dish, skin-side up. Use a new paper towel to pat the skin dry, making sure to remove as much excess moisture as possible. Score the skin with a sharp knife then coat with oil and a very generous layer of salt (it will be removed later).

04
Roasting

Place in the oven for 15 mins. Turn the heat down to 200°C and roast for a further 20 mins.

Scrape off all the salt. If the skin hasn’t crackled, drizzle with some more oil.

Roast for a further 20 mins, or until cooked through. If any parts start to blacken, cover them with a little foil.

05