Pork Belly Roast

Ingredients:

• 1.5 kg pork belly
• 1 tablespoon olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons fennel seeds
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 lemon, zested
• 1/2 cup chicken stock

Instructions:

1. Preheat the oven to 220°C
2. Pat the pork belly dry with paper towels. Use a sharp knife to score the skin in a criss-cross pattern.
3. In a small bowl, mix together the olive oil, sea salt, black pepper, fennel seeds, minced garlic, chopped rosemary, and lemon zest.
4. Rub the mixture all over the pork belly, making sure to get it into the scored skin.
5. Place the pork belly in a roasting pan, skin-side up.
6. Pour the chicken stock into the pan around the pork belly.
7. Roast the pork belly for 30 minutes, then reduce the oven temperature to 160°C and continue roasting for another 2 to 2 1/2 hours, or until the skin is crispy and the meat is tender.
8. Remove the pork belly from the oven and let it rest for 10 minutes before slicing and serving.

Enjoy your delicious and succulent pork belly roast!