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Crispy Pork Belly and Hasselback Potatoes

with braised fennel, apple & cranberries

Crispy Pork Belly and Hasselback Potatoes


1.5kg free range pork belly*
1-2 cups Kosher salt*
1 tbsp toasted & ground coriander seeds
1 tbsp toasted & ground fennel seeds
1 tbsp Chinese five spice
salt & pepper
3-4 cups boiling water
4 large Russet or Sebago potatoes
extra virgin olive oil (EVOO)
1 large fennel bulb, sliced (reserve the fronds for garnish and the hearts for torching)
2 green apples, cored and sliced
1 cup dried cranberries
1 cup sweet sherry
apple puree

Crispy Pork Belly and Hasselback Potatoes 2


  1. Pre-heat oven to 180°C.
  2. Pat the pork belly dry with paper towels.
  3. Season the meat side with the salt, pepper and toasted spices.
  4. Place the pork belly, skin-side up on a rack over a lined oven tray. Cover the skin with Kosher salt generously (a few mm thick!) Create a thick layer of salt on top!
  5. Prep the potatoes: peel and slice in half lengthways. Cut fine slits ¾ way through (tip: use 2 wooden spoons and potato between and cut to prevent cutting through!) Rinse the potatoes well under cold running water to remove the starches and pat dry.
  6. Drizzle the potatoes with some EVOO and season with salt & pepper, place on a baking tray.
  7. Add the potatoes to the bottom of oven now and bake for 40 mins at 180°C or until golden.
  8. Add the boiling water to the pork belly tray, about halfway up.
  9. Place pork belly in middle of oven for 40 mins also.
  10. After 40 mins, remove the salt crust off the pork
  11. Remove the potatoes if done – cover loosely with foil and set aside.
  12. Turn the oven up to 200-230°C (depending on your oven) and roast the pork for a further 20-30 minutes till the skin is all bubbled and crackled.
  13. Rest for 15 minutes before slicing. Add the potatoes back into the oven at 200°C to heat up again and crisp the tops (10-15 minutes).
  14. For the fennel & apple: braise the fennel and apple slices in a large pan or skillet with a little EVOO until softened.
  15. In a small pot add the cranberries and sherry and simmer to soften
  16. Slice the fennel hearts in half and use a blow torch to blacken slightly (alternatively use a grill or over a gas flame using tongs)


Serve a portion of the braised fennel and apple, top with a couple of potatoes, the torched fennel and some of the soaked cranberries. Add a piece of the crispy pork belly, add a few dollops and a swoosh of the apple puree season with some Murray River salt!

Crispy Pork Belly and Hasselback Potatoes 3