Slow-roast pork belly with apple, celeriac and fennel slaw
Serves: 2 generously
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Slow-roast pork belly with apple, celeriac and fennel slaw
Recipe by Lucy Jessop
Serves: 2 generously
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
634Kcal
Fat
23gr
Saturates
8gr
Carbs
22gr
Sugars
21gr
Fibre
10gr
Protein
80gr
Salt
3.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x (about 650g) piece Taste the Difference pork belly
- 1 tsp cider vinegar
- 1 tsp olive oil
- 1 tsp fennel seeds, plus an extra pinch
- 1 tsp sea salt
For the slaw
- 1 small apple (a Cox’s works well)
- juice of ½ lemon
- 1 small fennel bulb, very finely sliced
- ¼ celeriac (about 250g), peeled and coarsely grated
- 150g natural or Greek-style yogurt, or crème fraîche
- 2 tsp Dijon mustard
- 1 tsp clear honey
- 1 tbsp chopped chives
Step by step
Get ahead
Make the slaw a few hours ahead; keep chilled. Remove from the fridge 30 minutes before serving.
- Remove the pork from the fridge 30 minutes before you begin. Preheat the oven to 240°C, fan 220°C, gas 8. For the crispiest crackling, put the pork skin-side up in a colander in the sink. Pour a kettleful of just-boiled water over the pork, dry well with kitchen paper, then transfer to a board and use a sharp knife to score the skin at regular intervals. Rub the vinegar and oil into the skin. Crush the teaspoon of fennel seeds using a pestle and mortar (or leave them whole), then stir in the sea salt and rub into the grooves of the scored pork skin.
- Transfer to a roasting tin and roast for 20 minutes until the skin begins to crisp up. Reduce the temperature to 160°C, fan 140°C, gas 3, and roast for a further 1 hour 15 minutes until tender. If the skin hasn't fully crackled, put it under a preheated grill for 2-3 minutes to finish off.
- Meanwhile, make the slaw: quarter and core the apple, thinly slice and toss in the lemon juice in a medium bowl. Add the sliced fennel and grated celeriac to the bowl.
- In a separate bowl, mix together the yogurt, mustard, honey and a tiny pinch of fennel seeds. Season well, then add the chives.
- When the pork is ready, remove from the oven and transfer to a board to rest for 10 minutes. Just before serving, add the yogurt dressing to the chopped vegetables and toss together. Season to taste.
- Slice the pork belly and serve with the slaw.
