Slow roast port belly and salsiccia, with fennel, beetroot and orange salad.


  • 3kg pork belly
  • Salt
  • Olive oil
  • 10 pork, fennel and chili sausages
  • 1 fennel bulb, shaved thinly
  • 2 oranges, peeled and segmented
  • 1 large beetroot, peeled and julienned
  • 50ml extra virgin olive oil
  • 20ml white balsamic vinegar
  • Salt and pepper

Pork belly.

  • Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat.
  • Season with salt and olive oil, rub into the skin.
  • Place the belly rind down in a non-stick roasting pan.
  • Place in the hot part of a preheated oven and cook for one hour at 250°C, until the skin has crisped and bubbled up.
  • Turn pork belly over, add water to moisten and reduce heat to 150°C.
  • Cook for a further 1.5 hours until tender.
  • Rest for 30 minutes.


  • Combine the salad ingredients.

To serve.

  • Cook the sausages on a BBQ.
  • Remove the crackling from the top of the belly, break up into pieces and set aside.
  • Portion the belly and serve together with the salad, sausage and crackling.

Drink with.

The Cenosilicaphobic Cat Sagrantino Cinsault.