Pork belly rack

Prep time 20 minutes Cook time 2 hours 30 minutes


  • 1.5kg piece of pork belly
  • 20ml oil
  • 40g basil pesto
  • ½ fennel bulb finely sliced
  • ½ teaspoon fennel seeds
  • 10g salt


  1. 1.
    Cut wide pork belly. Trim excess fat and cartilage. Fleece bones from one end leaving approx three centimetres. Cut skin and push bones through holes to form a rack.
  2. 2.
    Brush inside with basil pesto and place sliced fennel inside. Sprinkle with fennel seeds and salt. Secure with twine.

General Information

Customer cooking instructions:

Bake in a slow oven 150 degrees Celsius for 2.5 hours.

Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.