Slow-roasted Welsh pork belly


    2 tbsp fennel seeds

    2 tbsp sea salt

    1 garlic clove

    zest of 1 lemon

    1 tbsp rapeseed oil

    1.5kg Welsh pork belly (skin scored)

    1 onion (sliced thickly)

    1 fennel bulb (sliced)

    4 bay leaves

    2 tbsp plain flour

    300ml dry white wine

    300ml chicken stock

Rate this recipe:

0 users rated this recipe 0 on average.

Main serves 6

With St David’s Day on the horizon, you may be thinking about how to inject a little Welsh flair into your culinary creations. Food consultant for National Museum Wales, Nerys Howell, has provided a selection of delicious traditional Welsh recipes with a modern twist for you to try at home.

Get delicious recipes delivered to your inbox each week


Pre-heat the oven to 220C/440F/gas mark 7. Grind the fennel seeds in a pestle and mortar with 1 tbsp of the sea salt. Add the garlic, lemon zest and oil and grind into a paste. Rub the marinade all over the pork, cover and leave to marinade for at least 30 minutes, preferably overnight in the fridge. 


Place the onion slices in the bottom of a roasting tray and top with the fennel slices and bay leaves. Place the pork skin side up on the onions. Rub the remaining salt into the skin. Cook in the pre-heated oven for 30 minutes before turning down the heat to 160C/380F/gas mark 3 and leave to cook for 2 hours, basting occasionally. Once ready the crackling should be golden and crispy. Lift the pork onto a board, cover and leave to rest for 10 minutes. 


Meanwhile, remove the onions, fennel and bay leaves and pour off all but 2 tbsps of the fat from the roasting tin, add the flour and stir over a low heat for a minute before slowly adding the wine and stock stirring continuously. Serve gravy with the carved meat.

Share this recipe:

Our latest and tastiest recipes

Recipe Finder

Crumbs Partnerships

Contribute to Crumbs

+ Add Recipe + Add an event + Add a restaurant

Crumbs Newsletter: newest restaurants, tasty offers & more...