Pork Belly

Crispy Crackling Pork Belly

Ariston Brand



1kg Pork Belly with skin


1tbsp fennel seeds


1 tbsp cumin seeds


1 star anise


2 tbsp salt, plus extra


1 tbsp olive oil


1 cup green beans


½ cup of chopped celery


1 cup cooked brown lentils


1 medium apple, chopped


1 tsp mustard


2 tbsp sherry vinegar


2 tbsp extra virgin olive oil


1 tsp pepper



1. Preheat OK897EL CXAUS LUCE Openspace Oven to 220°C


2. Using a mortar and pestle, smash the fennel seeds, cumin seeds, star anise and salt


3. Create a layer over the pork by spreading the spice mixture over the pork skin. Leave the pork to marinate in the salt, preferably overnight in the fridge.


4. After the pork has marinated overnight, remove the layer of salt from the pork, and pop the pork into an ovenproof pan. Drizzle some oil over the top of the pork and put it into the oven for 20 minutes. Then lower the temperature to 180°C and cook for 40 minutes. Leave the pork to rest.


5. To make the salad, mix the green beans, celery, lentils and apple in a medium bowl. Add some salt and pepper to taste.


6. To make the vinaigrette, whisk together the mustard, sherry vinegar, olive oil and a pinch of salt and pepper.


7. After the pork has rested for 5-10 minutes, cut the pork belly into portions, add the salad and drizzle the vinaigrette over the top.


Serves 4-6