Recipe: Slow Cooked Pulled Pork

Serves 4


1kg Pork Belly scored by the butcher!
1 Fennel bulb
1-2 brown onions
1-2 apples
1 bottle white wine<
Olive oil
Teaspoon Fennel seeds
2 teaspoons Salt



  1. Preheat oven to hottest setting
  2. Slice onion, fennel and apple and lay it in the bottom of a baking dish, drizzle olive oil and thyme leaves and toss together.
  3. Combine salt and fennel seeds in a mortar & Pestle
  4. Lay Pork belly on top of the onion mix and rub olive oil into the skin and then the salt and fennel seeds
  5. Put the pork into a hot oven for 20mins
  6. Add the bottle of wine to the bake dish and turn the heat down to 150 Celsius and cook for a further 3 hours
  7. Turn heat up on the grill setting to crackle the skin but keep a close eye as it can burn quickly!  
  8. Remove from the oven and let rest for 5 minutes on a board.  Good tip is to remove crackle in one piece to carve the meat.  Serve with the apple onion mix on the side.