Rolled pork belly

Rolled pork belly

Based on 2 ratings
Jamie Oliver

Jamie Oliver

Contributor

"This is my recipe for rolled pork belly with amazing roasted fennel, sage & saffron risotto from my newest cookbook ONE: SIMPLE ONE-PAN WONDERS."

Difficulty

Easy 👌

Preparation

20 min

Baking

250 min

Resting

0 min

Ingredients

2Servings
13⅓ g
sage leaves
olive oil
red wine vinegar
kg
pork belly
1⅓
fennel
166⅔ g
risotto rice
pinch
saffron
50 ml
white wine
20 g
Parmesan cheese (grated)
sea salt
pepper

Utensils

oven, mortar and pestle, kitchen twine, roasting rack, braiser (large, with lid), knife, cutting board, aluminum foil, kettle, cooking spoon

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How-To Videos

how-to-truss-a-meat-roast

How to truss a meat roast

how-to-prepare-fennel

How to prepare fennel

how-to-marinate

How to marinate

basic-risotto

Basic risotto

Nutrition per serving

Cal882
Fat42 g
Protein41 g
Carb90 g
  • Step 1/2

    • 13⅓ g sage leaves
    • sea salt
    • pepper
    • olive oil
    • red wine vinegar
    • kg pork belly
    • 1⅓ fennel
    • oven
    • mortar and pestle
    • kitchen twine
    • roasting rack
    • braiser (large, with lid)
    • knife
    • cutting board

    Preheat the oven to 220°C. Pick the sage leaves into a pestle and mortar, smash up with a good pinch of sea salt and black pepper, then muddle in 3 tablespoons each of olive oil and red wine vinegar. Rub all over the pork, then roll it up lengthways and secure with five bits of string. Sit it directly on the bars of the oven with a large shallow casserole pan beneath to catch the juices, and roast for 1 hour. Trim and quarter the fennel, reserving any leafy tops in a little bowl of water. Pull the pan out of the oven and toss the fennel into the pan juices. Reduce the temperature to 180°C, and roast for 11⁄2 hours, or until cooked through, shaking the fennel halfway.

  • Step 2/2

    • 166⅔ g risotto rice
    • pinch saffron
    • 50 ml white wine
    • 20 g Parmesan cheese (grated)
    • sea salt
    • pepper
    • aluminum foil
    • kettle
    • cooking spoon

    Transfer the pan to a medium heat on the hob. Use tongs to move the pork and half the fennel to a platter, cover with tin foil and leave to rest. Mash or break up the remaining fennel in the pan. Boil the kettle. Stir the rice into the pan for 2 minutes, then add the saffron. Pour in the wine and let it cook away. Add some boiling kettle water, wait until it’s been fully absorbed, then add some more. Stir regularly, adding more water until the rice is cooked – around 20 minutes. Finely grate and beat in the Parmesan, season to perfection, adding more Parmesan, if you like, then loosen with water to an oozy consistency. Pop the lid on, turn the heat off and let it sit while you remove the string and carve or slice the pork, sprinkling with the reserved drained fennel tops. Serve with the risotto.

  • Enjoy your meal!

    Rolled pork belly

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