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Elevate your Sunday lunch with these fresh seasonal flavours

ROAST PORK BELLY WITH FENNEL & ROSEMARY RUB

Serves 4

  • 1.5kg (3lb 5oz) piece of pork belly, off the bone 
  • 2 red-skinned apples, cored and sliced
  •  1 large red onion, peeled and sliced 
  • Juice of 1 lemon 
  • Fresh thyme, to garnish 

For the rub

  •  2tsp fennel seeds 
  • 4 garlic cloves, crushed 
  • A small handful of fresh rosemary, thyme or sage
  • Finely grated zest and juice of 1 large lemon 
  • Sea salt and freshly ground black pepper

To serve

  • English mustard and potato wedges or bread

COOK’S TIP 

To prep the pork for perfect crackling, place in the sink and pour boiling water from the kettle over the skin, then allow to dry. Repeat twice before cooking. 

Preheat the oven to 220°C/fan 200°C/gas 7. Score the skin of the pork and place in a roasting tray. 

In a bowl, mix the fennel seeds, garlic,…


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