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Serves pea 8 Clock icon 3 hours plus overnight
Salty, herby and utterly sublime. We think this might be the best thing we have ever made, ever. Serve with trimmings for the most spectacular roast, or do as the Italians do and stuff straight into a soft bread roll.

4 Farmdrop products in this recipe

£ 21 .65
4 items.

Here's how you do it

Start prep for this the night before to ensure super crackly skin

  1. Remove pork from packaging, pat the whole joint dry. Generously rub sea salt into the scores of the meat.

  2. Toast fennel seeds lightly until fragrant & pop in a blender along with rosemary, sage, peeled garlic, lemon zest and olive oil. Blend together. Rub the mix into the skin, getting into every crevice, focussing on the scores in the fat.

  3. Leave the joint in the fridge overnight, uncovered.

  4. Pre-heat the oven to its highest temperature.

  5. Pop the pork in the oven on the middle shelf for 20 minutes until the skin starts to bubble and brown. Turn down to 170 degrees C and cook for 2 hours 10 minutes. It's really useful to have a temperature probe here - the joint is cooked when the core temperature reaches 60 degrees C. The temperature will rise when left to rest by 10 degrees C. This will give you perfectly juicy pork with a mighty crunchy crackling.

  6. Leave to pork to rest for 20minutes before carving.


  • 2 kg pork belly
  • bunch rosemary (20g), leaves picked
  • half bunch sage (12g), leaves picked
  • 2 tbsp fennel seeds
  • bulb garlic
  • zest 2 lemons

From the Larder

  • plenty of sea salt
  • 2 tbsp olive oil

Suitable for

  • Dairy Free