DukesHill Products
1kg DukesHill Pork Belly
Regular price
Regular price £0.00 Sale price £18.50
Other Ingredients
60g salt
2 litres water 
½ fennel bulb, hard stalks removed and roughly chopped
olive oil
6 garlic cloves, peeled
70g Lucy’s Chorizo Jam
1 tsp fennel seeds, toasted


Rated 5 stars by 1 users

Our Chorizo Jam really lends itself to this slow cooked pork dish, and with the combination of fennel is a sure-fire winner. This stuffed, rolled belly is slowly roasted over 5 hours resulting in the most delectable piece of meltingly tender, flavoursome pork and the crispest of crackling.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 5 hours


  1. Step 1 Prepare the brine by dissolving 60g salt in the water in a deep dish. Cut the string and unroll the pork belly and lay so it is submerged in the brine. Leave overnight in the fridge or at least for a minimum 4 hours.

  1. Step 2 The next day pre-heat the oven to 140°C/120°C fan/ gas mark 1.

  1. Step 3 Remove the belly from the brine and pat dry using kitchen towel.

  1. Step 4 Put the fennel seeds into a food processor with the garlic, fennel and chorizo jam. Whizz until it forms a smooth paste then season.

  1. Step 5 Turn the pork belly meat-side up on a dry surface and spread the paste all over leaving about 1cm at either edge to prevent the filling oozing out during cooking. Sprinkle with the toasted fennel seeds. 

  1. Step 6 Roll the meat and tie it tightly with the cooking string. Place it on a rack in a roasting tray to allow the juices to run down into the tray during the long slow cook.

  1. Step 7 Cook for 5 hours, turning the joint every hour to ensure even cooking. For the last 40 minutes of the cooking time increase the heat to 200’C/180’C fan/gas mark 6 until the skin becomes crispy.

  1. Step 8 Remove from the oven and allow to rest for 10-15 minutes.

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