Slow Roasted Pork Belly

For 8
Cooking Time :
3 hours
Swanson Pork Bone Broth 1L
Pork Belly 2kg
Corse Sea Salt 3 tsp
Black Pepper 2 tsp
Onion 1 pc (Sliced)
Fresh Bay Leaves 4pcs
Garlic cloves 3 (peeled and bashed)
Star Anise 4 pcs
Fennel Seeds 1 tbsp
Oil 2 tbsp
White Wine 40 ml
Wholegrain Mustard 1 tbsp
Core the pork belly skin diagonally in a diamond pattern.
Season with half of salt and pepper, rubbing it well into the skin.
Put the onion, bay leaves, garlic, star anise and half the fennel seeds into a deep roasting tray on the stove with oil, stir fry until aromatic.
Add the pork, skin side down, and cook at high heat until the skin turning golden brown.
Turn the pork belly over, season the skin again with the remaining salt and fennel seeds.
Pour in the wine and bring to boil.
Pour Swanson Pork Bone Broth up to 2/3 of pork belly (make sure don’t wet the skin). Bring to boil.
Transfer the tray to the preheated oven, cook for 2- 2½ hours at 180’C.
Transfer the meat to a plate, let the meat rest 10 minutes before cutting.
Spoon off any excess fat in the roasting tray and take out the herbs. Heat the tray on the stove, adding the mustard, mix well to make the sauce. Serve with the chopped pork.

  1. Cooking time depends on the size and thickness of the pork belly.
  2. Core the pork belly skin diagonally in a diamond pattern could make the pork skin crispy. Make sure not to cut though the meat, otherwise the meat juice will be lost. 
  3. By letting the meat rest before cutting, the meat will be tender and juicy.