This recipe is mind blowing, the pork was amazing and the crackling so crispy and tasty. I love fennel seeds and they go so well with pork. As this was a special dinner I wanted a nice sauce to go with so settled on bbq rhubarb. I must say though the shallot gravy underneath the pork is more than enough.

Ingredients

For the pork

• 5 shallots, peeled and roughly chopped
• 4 garlic cloves, peeled and lightly crushed
• 1kg piece of pork belly
• 1 small glass sherry
• 300ml chicken stock
• 2 tbsp fennel seeds
• 2 tsp sea salt

For the BBQ Sauce

• 1 cup chopped rhubarb
• 2/3 cup water
• 3 garlic cloves, peeled and roughly chopped
• 1 shallot, peeled and roughly chopped
• 1 cup tomato ketchup
• 1/2 cup molasses
• 1/4 cup brown sugar
• 2 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp smoked sweet paprika
• 1/2 tbsp red pepper flakes
• 1 tbsp soya sauce

Directions

For the pork

1. Pre heat oven to 220 degrees fan.
2. Score the skin on the pork making sure you don’t go to far down.
3. Rub the salt and fennel seeds into the scored skin
4. Place the shallots, garlic cloves, sherry and stock into an oven proof dish. Place the pork on top and bake in the oven for 30 minutes.
5. Turn the oven down to 120 degrees fan and cook for 5 hours.
6. Let the pork rest for 30 minutes. Tip the caramelised shallots and juices into a pan and warm through when your ready to serve. Enjoy 😊

For the BBQ sauce

1. Place the chopped rhubarb and the water into a pan bring to the boil and reduce to a simmer cook for 10 minutes.
2. Tip the cooked rhubarb into a food processor along with the shallot and garlic, give it a blitz.
3. Add the rest of the ingredients to blender and blitz until smooth. Enjoy 😊