Slow-roasted pork belly with crackling, brushed with Chipotle Maple for a smoky, sticky finish.
Serves: 6 | Prep: 15 min | Cook: 2 hr 30 min
Ingredients
- 1.5 kg boneless pork belly, skin scored
- 1 tbsp flaky sea salt
- 1 tsp fennel seeds, crushed
- 1 tsp smoked paprika
- 4 tbsp The Flavorsmith Chipotle Maple
Method
- Pat the skin very dry. Leave uncovered in the fridge overnight if you can.
- Heat the oven to 160°C. Rub the meat (not the skin) with fennel and paprika. Rub the salt into the skin.
- Roast skin-side up on a rack over a tray for 2 hours.
- Turn the oven up to 230°C and roast 20–30 minutes, until the crackling puffs and crisps.
- Rest 10 minutes. Slice, then brush the meaty sides with warm Chipotle Maple. Serve extra sauce on the side.
Chef's tip: Keep the sauce off the crackling — brush the meat only, or the crackling softens.