FennelLemonMeatPestoPorkRosemaryTomato

Slow Cooked Pork Belly With Pesto & Fennel Filling

A joint worthy of centre stage on your Sunday table. Juicy pork and crispy crackling are tough to beat, but this extra special recipe involves a lovely twist with our Filippo Berio sundried tomato pesto as well as the punchy flavours of quintessentially Italian ingredients: lemon, rosemary and fennel.

Prep Time: 15 mins
Cooking Time: 4.5 hours
6 people

Used in this recipe

Ingredients

4 tbsp sea salt
1 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp fennel seeds
Zest of 2 lemons
3 Garlic cloves, peeled and finely chopped
4 tbsp Filippo Berio Sundried Tomato Pesto
2kg piece of pork belly, boned and skin on

Method

Pre-heat the oven to 180C (fan assissted)/ Gas Mark 6.
Using a sharp knife, score the skin of the pork and then rub the skin with sea salt and Filippo Berio Extra Virgin Olive Oil.
Toast the fennel seeds in a dry heated frying pan for 30 seconds.
Combine the lemon zest, garlic, rosemary and Filippo Berio Sundried Tomato Pesto in a small food processor or using a pestle and mortar.
Lay the pork skin side down. Smear the fennel and pesto mixture over the meat and season with black pepper.
Roll the meat into a nice neat round joint and secure at rectangular intervals with string.
Put the joint into a lightly oiled roasting tray and cook at 180C (fan assisted) for 30 minutes.
Turn the heat down to 160C and cook for further 4 hours.
Remove the joint from the oven and let it rest for 20 mins. Carve into slices and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.