Jan DTOM // Super Duper Crunchy Roasted Pork Belly

YASSSS!!! I did it!!! I finally made roasted pork belly and it had the requisite super duper crunchy crakling while being extremely moist and juicy on the inside. This is a definitely going to be a signature of mine and I'll pass it down to the boys when it's their turn to make mummy meals. *Evil laughter*

I based if off a Gordon Ramsay recipe (link here), but as usual, made tweaks to make it more home-cook-friendly. Ain't going to buy a whole pack of cardomon pods for a teaspoon serving. You could totally try out the original recipe though I must caution that 2.5 hours seems like a really long time. Perhaps you might like to try the gravy in his recipe though it's really unnecesary, given how moist the pig is. This recipe is super simple, though you do need to spare some arm power in scoring the skin (I had KW's help with this)... Have fun and enjoy!

Presenting January's Dish of the Month (DTOM):

Ingredients

•  4 onions, quartered 
• 10 garlic  gloves, peeled
• 3 carrots, peeled and chop into large chunks 
• 1 tbsp fennel seeds
• 4 bay leaves 
• Salt
• Coarsely grounded black pepper 
• 700-1000ml chicken stock 
• ~1.4kg pork belly

Directions

1. Preheat the oven to 180°C/Gas 4. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin. 
2. Brown onions, carrots, garlic in a pan. When done, transfer to another plate and using the same pan, add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. 
3. In a roasting dish, scatter the onions, carrots and garlic, lay the pork on top skin side up and pour in the chicken stock till it covers the vegetables and half the pork (whatever you do, don't let the stock reach / touch the skin!)
4. Transfer the tray to the preheated oven and cook for 1.5 hours. 
5. When done, transfer the meat to a warm plate and set aside to rest for 20 mins. Drain the stock and keep it for other meals in the future. 
6. Make vegetables look pretty.
7. Slice the pork, work on your presentation and voila, feast on!