Slow Roasted Pork Belly, with Fennel Pollen, Black Garlic and Spiced Apple Jelly
2 kg of belly pork
4 cloves of British Black Garlic
3 tsp Fennel Pollen (fresh or dried)
2 tsp sea salt
200g of apple jelly
Place the fennel pollen, black garlic, 50ml of rapeseed oil, 1tsp of salt into a bowl and crush together to form a paste.
Work the paste into the scored pork belly and allow to marinate for six hours or overnight in the fridge.
Heat the oven to the highest temperature, place the pork belly on a tray, skin side up and sprinkle with 1tsp of salt. Cook for 30 minutes and then turn the oven down to gas 4/180.C/160.C fan assisted and cook for a further 2 ½ hours.
Remove from the oven and allow to rest for 30 minutes.