Main meal
Pork belly with braised fennel
The fattiest cut in the shop and the one that rewards patience most — low heat renders it, then a blast of high heat blisters the top.
5gnet carbs
58gfat
30gprotein
662kcal
Per serving150 minServes 4
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Ingredients
For the whole dish · serves 4
- Pork belly, skin on1¾ lb
- Fennel bulb14 oz
- Dry white wine7 fl oz
- Butter2 oz
- Fennel seedsa teaspoon, crushed
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Shaved asparagus salad with lemon and pecorino
+3g net · 140 kcal · 10 min · together 8g net, 802 kcal
Method
7 steps · 150 minutes
- Score the pork skin in lines a half inch apart, cutting into the fat but not the meat. Rub salt and the crushed fennel seeds hard into the cuts.
- Leave it uncovered in the fridge for an hour if you have one — dry skin is the whole trick, and a wet surface will steam instead of crackling.
- Heat the oven to 300F. Sit the belly skin-side up on a rack over a roasting pan and cook for 2 hours.
- Meanwhile cut the fennel into thick wedges through the root, so they hold together.
- Lift the pork out. Put the fennel in the pan with the wine and butter, sit the pork back on its rack above it, and turn the oven up to 450F.
- Give it 20 minutes more, until the skin has blistered and gone brittle. Listen for it — crackling announces itself.
- Rest the pork 15 minutes before cutting, and spoon the winey fennel alongside.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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