Stéphane makes this moist and tender pork by first gently poaching the pork in water with a bouquet garni. He then transfers the pork to the oven and transforms the skin into the best crackling on earth with honey, port, fennel seeds and cumin – it smells and tastes heavenly and the recipe is marvellously foolproof. Serve with any potato dish and roast vegetables or salad.
- 1.2 kg piece of pork belly, bone in
- sea salt
- bouquet garni of bay leaves and sprigs of parsley, thyme, rosemary and sage (tied together with string)
- 2 tbsp honey
- 2 tbsp white port
- 1 tsp fennel seeds
- 1 tsp ground cumin
- 1 tsp coarsely ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.