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Roast pork belly with rosemary and fennel recipe

Roast pork belly with rosemary and fennel recipe

The Telegraph - By Angela Hartnett

Pork belly is a forgiving cut – you’ve really got to overcook it to dry it out, because of all the fat that surrounds it, so I’d urge you to give it a go, even if you aren't so confident about cooking a big joint. To get a lovely crackling, turn the oven up to at a high temperature at first, then …

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