Donna Hay's crispy pork belly with fennel salt - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s crispy pork belly with fennel salt By You Magazine - December 8, 2019 Crispy pork belly with fennel salt is accompanied by a homemade peach, chilli and rosemary chutney in this delicious Donna Hay recipe. Chris Court, William Meppem, Con Polous, Ansom Smart. Styling: Steve Pearce SERVES 8-10 2 tbsp sea salt flakes 1 x 2kg piece boneless pork belly, rind scored at 1cm intervals 1 tbsp vegetable oil peach, chilli and rosemary chutney, to serve (see recipe, below) FENNEL SALT 2 tsp fennel seeds, toasted and crushed 2 tbsp black sea salt flakes Step 1 Preheat oven to 180C/gas 4. Rub half the salt into the pork rind. Drizzle with the oil and rub to coat. Place the pork, rind-side down, in a roasting pan and roast for 1 hour. Increase the oven temperature to 200C/gas 6. Turn the pork, sprinkle the rind with the remaining salt and roast for a further 1 hour or until the rind is golden and crunchy. Step 2 To make the fennel salt, place the fennel and black salt in a small bowl and mix to combine. Step 3 Slice the pork and place on a serving platter. Sprinkle with the fennel salt and serve with chutney. Peach chilli and rosemary chutney MAKES AROUND 1.5kg 6 peaches, cut into wedges 1 white onion, finely chopped 2 cloves garlic, crushed 1/2 tsp dried chilli flakes 2 sprigs rosemary 250ml apple cider vinegar 330g caster sugar 1 tsp sea salt flakes Step 1 Place the peaches, onion, garlic, chilli, rosemary, vinegar, sugar and salt in a large saucepan over high heat. Bring to the boil, reduce the heat to medium and cook, stirring occasionally, for 40-45 minutes or until thickened. (To test whether the chutney is ready, chill a small saucer in the freezer. Place a spoonful of chutney on the cold saucer and run your finger through the middle. If the line remains, it’s done.) Step 2 Remove the rosemary sprigs and pour into sterilised jars (see Donna’s Tips, below). Allow to cool. DONNA’S TIPS To sterilise glass jars, preheat the oven to 120C/gas .. Wash the jars and their (metal) lids in soapy water, rinse and place on an oven tray. Heat for 20 minutes. Allow to cool before filling. This chutney will keep refrigerated for up to 3 weeks. Buy Donna’ s Christmas book with 20% off Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. Visit donnahay.com.au for ideas, recipes, inspiration and more RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved