Rolled Pork Belly with Chorizo & Fennel

Our Chorizo Jam really lends itself to this slow cooked pork dish, and with the combination of fennel is a sure-fire winner. This stuffed, rolled belly is slowly roasted over 5 hours resulting in the most delectable piece of meltingly tender, flavoursome pork and the crispest of crackling.

May 26, 2020
: 4
: Overnight marinade plus 15 min
: 5 hrs
: 5 hrs
: Very Easy



  • 1kg pork belly
  • 60g salt
  • 2 litres water 
  • ½ fennel bulb, hard stalks removed and roughly chopped
  • olive oil
  • 6 garlic cloves, peeled
  • 70g Lucy’s Chorizo Jam
  • 1 tsp fennel seeds, toasted
  • Step 1 Prepare the brine by dissolving 60g salt in the water in a deep dish. Cut the string and unroll the pork belly and lay so it is submerged in the brine. Leave overnight in the fridge or at least for a minimum 4 hours.
  • Step 2 The next day pre-heat the oven to 140°C/120°C fan/ gas mark 1.
  • Step 3 Remove the belly from the brine and pat dry using kitchen towel.
  • Step 4 Put the fennel seeds into a food processor with the garlic, fennel and chorizo jam. Whizz until it forms a smooth paste then season.
  • Step 5 Turn the pork belly meat-side up on a dry surface and spread the paste all over leaving about 1cm at either edge to prevent the filling oozing out during cooking. Sprinkle with the toasted fennel seeds. 
  • Step 6 Roll the meat and tie tightly with cooking string. Place it in a rack in a roasting tray to allow the juices to run down into the tray during the long slow cook.
  • Step 7 Cook for 5 hours, turning the joint every hour to ensure even cooking. For the last 40 minutes of the cooking time increase the heat to 200’C/180’C fan/gas mark 6 until the skin becomes crispy.
  • Step 8 Remove from the oven and allow to rest for 10-15 minutes.
Filed Under: By Ingredient, Pork