Slow Cooked Pork Belly With Pesto & Fennel Filling
A joint worthy of centre stage on your Sunday table. Juicy pork and crispy crackling are tough to beat, but this extra special recipe involves a lovely twist with our Filippo Berio sundried tomato pesto as well as the punchy flavours of quintessentially Italian ingredients: lemon, rosemary and fennel.
- 4 tbsp sea salt
- 1 tbsp Filippo Berio Extra Virgin Olive Oil
- 2 tbsp fennel seeds
- Zest of 2 lemons
- 3 Garlic cloves, peeled and finely chopped
- 4 tbsp Filippo Berio Sundried Tomato Pesto
- 2kg piece of pork belly, boned and skin on
- Pre-heat the oven to 180C (fan assissted)/ Gas Mark 6.
- Using a sharp knife, score the skin of the pork and then rub the skin with sea salt and Filippo Berio Extra Virgin Olive Oil.
- Toast the fennel seeds in a dry heated frying pan for 30 seconds.
- Combine the lemon zest, garlic, rosemary and Filippo Berio Sundried Tomato Pesto in a small food processor or using a pestle and mortar.
- Lay the pork skin side down. Smear the fennel and pesto mixture over the meat and season with black pepper.
- Roll the meat into a nice neat round joint and secure at rectangular intervals with string.
- Put the joint into a lightly oiled roasting tray and cook at 180C (fan assisted) for 30 minutes.
- Turn the heat down to 160C and cook for further 4 hours.
- Remove the joint from the oven and let it rest for 20 mins. Carve into slices and serve.