About UsOur ProducersRecipesFarmblog
  • Register
  • Shop
  • New In
  • Offers
Back to recipes



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.

7 Farmdrop products in this recipe


Here’s how you do it

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

  1. Remove pork from it's packaging and pat the whole joint dry with kitchen paper. Rub 4 heaped tbsp sea salt in between the scores of skin.
  2. In a dry frying pan, lightly toast fennel seeds until fragrant & pop in a blender along with the rosemary leaves, sage leaves, the peeled cloves from a whole garlic bulb, the zest from both lemons and the olive oil. Blend together. Rub the mix all over the pork, getting into every crevice.
  3. Pop into the fridge and leave overnight for the flavours to permeate the meat and the skin to dry out.
  4. The next day, preheat the oven to it's highest temperature. Brush away most of the marinade from the surface of the pork, to prevent it from burning. Pop the pork on the middle shelf of the oven for 20 minutes until the skin starts to bubble and brown.
  5. Then turn down to 160°C and cook for a further 2 hours 10 minutes until cooked through (if you have a meat probe the core temperature should be 63°C).
  6. Remove the pork from the oven and cover lightly with foil. Leave to rest for at least 20 minutes before carving through the crackling into juicy rounds of pork.


  • 2 kg pork belly
  • 4 tbsp Maldon sea salt
  • 2 tbsp fennel seeds
  • 20g rosemary, stalks removed
  • 12g sage, stalks removed
  • 1 garlic bulb
  • 2 lemons

From the Larder

  • 2 tbsp olive oil

Suitable for

  • Dairy free

What’s in this recipe

Langridge Organic

Organic Rosemary

1 Punnet (20g)




Organic Spanish Unwaxed Lemons

4 Lemons


Park Farm

Pork Belly (Boned & Rolled)




Fennel Seeds

1 Box (50g)