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Slow Roast Belly Pork with Chilli and Fennel

Amanda Wren-Grimwood
An easy slow roast of belly pork with chilli and fennel.
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Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Main Course
Cuisine British
Servings 6
Calories 1332 kcal


  • 1.5 kg pork belly
  • coarse salt and ground black pepper
  • cooking salt
  • 1 tbsp vegetable oil
  • 2 onions sliced
  • 2 tsp fennel seeds
  • 1-2 tsp chilli flakes


  • Score the surface of the pork in squares with a craft knife.
  • Rub the meat with vegetable oil and sprinkle with the chilli, fennel, salts and pepper.
  • Place the sliced onions in a roasting pan with the meat on top.
  • Cover with foil and roast at Gas 4, 170-180 C for 2 hours.
  • Remove the foil and increase the heat to Gas 7, 220 C for 30 mins.
  • Rest for at leat 15 minutes before serving.


Calories: 1332kcalCarbohydrates: 4gProtein: 24gFat: 135gSaturated Fat: 50gCholesterol: 180mgSodium: 88mgPotassium: 534mgFiber: 1gSugar: 2gVitamin A: 124IUVitamin C: 4mgCalcium: 29mgIron: 2mg
Keyword chilli, fennel
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