- Upto 2 kg piece of pork belly
- ½ cup salt
- 4 tbspn smoked paprika
- 5 star anise, crushed
- 2 tbspn fennel seeds crushed
- 3 bay leaves
- Finely score the pork skin with a sharp knife, being careful not to cut into the flesh. The closer the scoring, the better the crackling will be.
- Put the remaining ingredients in a large container. Pour in enough cold water to be able to cover the pork and whisk to dissolve the salt.
- Add the pork, skin-side down, and soak for 24 hours and up to 36 hours.
- To roast, remove the pork from the brine and rinse. Place flesh-side down in a parchment-lined roasting tray and add one litre of water. Roast in a preheated 150ºC oven for two to three hours. Timing will depend on the thickness of the pork. It is cooked when a fork pushed into the flesh comes away easily. When the pork is ready, turn the oven to 200ºC and leave for 8 to 10 minutes to crisp the crackling.
- As you like it – Note it is quite rich and strong aniseed flavor
- Serves 4 – 6
Chef: Anna Hansen – Saturday Morning with Kim Hill Saturday, 9 October 2004