Crispy rolled pork belly with cranberries and herbs

Step 1/5

• 2 tbsp fennel seeds

• frying pan

Toast fennel seeds in a frying pan over medium-low heat until fragrant, approx. 2 min.

Step 2/5

• 40 g cranberries
• 1½ tbsp flaky sea salt
• 2 tsp chili flakes
• 3 cloves garlic
• 1½ tbsp olive oil
• 5 sage leaves
• 5 g rosemary
• 40 g dried cranberries

• food processor

Add cranberries to a food processor along with flaky sea salt, chili flakes, garlic cloves, toasted fennel seeds, olive oil, sage leaves, rosemary, and dried cranberries. Blend into a paste and set aside.

Step 3/5

• 2½ kg pork belly
• salt

• cutting board
• knife

Butterfly the piece of pork belly, making sure to leave one edge intact, and equally distribute the cranberry and herb paste over the pork.

Step 4/5

• kitchen twine
• baking dish

Roll pork belly into a log and use kitchen twine to tightly tie it up, leaving about 3/4-inch/2-cm of space between each section. Transfer the rolled pork to a baking dish and leave in the fridge for at least 12 hrs., or overnight, for the skin to dry out. On the next day, take the meat out of the fridge an hour before cooking to bring it down to room temperature.