It’s hard to pass up a classic pork roast with its masses of gorgeous crunchy crackling and tender meat.
1 large fennel bulb, cut into thick wedges
2 large onions, thickly sliced
½ cup white wine
sea salt and ground pepper
1.2-kilogram piece boneless pork belly, skin scored and patted dry
1 teaspoon ground fennel
2 teaspoons olive oil
Preheat the oven to its highest temperature on fan bake.
Place the vegetables and wine in a large roasting dish and season with salt and pepper.
Sprinkle the flesh side of the pork with the ground fennel, salt and pepper. Place on top of the vegetables and rub the skin with the olive oil then sprinkle with sea salt.
Roast for 40 minutes, turning the dish halfway through cooking.
Reduce the oven temperature to 160°C fan bake and cook for
a further 40 minutes, or until the meat is very tender when pierced with a skewer and the skin is crackled.
Serve carved into thick slices with the vegetables and pan juices.