• Home
  • Contact
  • Recipes
  • Edible Gifts
  • Links

Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

  • Cook to Order
  • Private Dining
  • The pop in pops out
  • Cooking Classes
  • Cornucopia events

Slow cooked Pork with Fennel Seeds, Szechuan Pepper and Star Anise

July 26, 2011 By Sandy

This recipe was inspired by a recipe from Moro, the cookbook.

Slow roast belly pork
Slow roast belly pork
 
 
 
 

 

 

 

 

 

Slow Roast Pork Belly with Fennel, Szechuan Pepper
and Star Anise
serves 6

2kg belly pork ( 1 piece, scored through rind and fat to flesh in a criss cross pattern)
2tbs fennel seeds
1 tsp Szechuan pepper
1 piece star anise
2 cloves garlic
1 heaped tsp sea salt
150ml dried sherry or wine

  • Grind  the fennel seeds, Szechuan pepper and star anise in a spice grinder or pestle and mortar.
  • Roughly chop the garlic and then add to the ground spiced mixture and grind together.
  • Rub spice mixture over bottom of pork and then place in a clean plastic bag or wrap in cling film. If possible leave in refrigerator overnight.
  • About 3 hours before roasting, unwrap the pork belly, pat the rind dry with kitchen roll. Remove the loose spice mixture from the bottom of the belly and rub into rind, letting it fall into the crevices, allowing it to come into contact with the flesh.
  • Place in a roasting tin and loosely cover. One hour prior to roasting, gently rub the salt onto the rind.
  • Preheat the oven to 230C / 450f / Gas 8.
  • Place pork into oven and roast for 30 minutes, the rind should start to crisp. Lower the heat to 150C / 300F / Gas 2 and roast for 2 – 3 hours.
  • As the meat is roasting, quite a bit of fat will collect in the roasting tin, carefully drain the fat off  from time to time.
  • After the 2 – 3 hours (the longer the better), turn the oven back up to 230C / 450f / Gas 8. Roast until crackling is perfect (from 10 – 30 minutes). Remove from oven and cover loosely with a cloth or tin foil for 20 – 30 minutes prior to serving.
  • Drain any further fat from the roasting tin and deglaze with the sherry or wine. This is the gravy.

This dish goes really well with braised fennel and herby roasted new potatoes.

A fantastic wine to accompany this dish is an Alsace Riesling, which was recommended by Oli from Eynsham Wine Cellars , or Aspall Cyder (tasting notes from Iain which absolutely match both the wine and cyder).
Cave de Ribeauville Riesling – “This is a dry style riesling with a nose of citrus and mineral notes. A luscious palate is followed by crisp acidity to provide an excellent balance.”
Aspall Draught Suffolk Cyder – “Summer cider as it should be. Lovely, tingliness in the mouth and with crisp apples. A hint of sweetness accompanies a long finish.”

 

Filed Under: Recipes Tagged With: Alsace, Alsace Riesling, belly pork, dry sherry, Eynsham, Eynsham Wine Cellars, fennel seeds, Riesling, roast, slow roast, star anise, Szechuan pepper

This week at Cornucopia Cooks

Cornucopia Cooks this week

Fish pie, cheesey leek cheese sauce, aduki bean pie, upside down pudding and much, much more this week….

Current Freezer Stock

Check out what's in the freezer

Latest blogs

2021 news

First “pop out” of 2021, Friday 5th February.

Christmas 2020

Plenty on offer this year.

More Posts from this Category

Customer comments

Christmas dinner proposal feedback

Thank you for making my Christmas and my bubble friend’s Christmas so enjoyable this year

“Pop out” restaurant at home, 2020 feedback

It all tasted delicious and was a wonderful way to celebrate our Anniversary today.

More Posts from this Category

Sandy’s latest recipes

Short Ribs, Korean style

Mejedra / mejudra

Mango, lime and ginger cheesecake

All recipes

Recipes

Tweets

  • Thank you to @YourSSE for your prompt response and communication with respect to power outage in parts of Eynsham. November 16, 2020 7:52 pm
  • Thank you to @lyallandco and @EynshamCellars for rehousing my freezer stock while @YourSSE restore power due to an… https://t.co/qMQ9ExGAfM November 16, 2020 7:49 pm
  • go to twitter

Search the website

Contact

1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

Copyright © 2021 Cornucopia Cooks