There’s something deeply satisfying about slow-roasted pork belly with crackling that shatters at first bite. This dish celebrates the art of patience – allowing time for the fat to render slowly whilst the skin transforms into golden, crispy perfection. The fennel’s gentle aniseed character adds aromatic complexity that elevates this from simple roast to something rather special.

The 21 Gables Chenin Blanc 2023 makes a brilliant match. Its fresh acidity cuts through the rich, fatty pork while ripe peach and pear flavours complement the meat’s natural sweetness. With enough weight to stand alongside the crackling, this Chenin remains bright and refreshing – ensuring each mouthful feels balanced and wonderfully more-ish.

21 Gables Chenin Blanc with Fennel Roasted Pork Belly and Crispy Crackling

Ingredients: (serves 4-6)

For the belly:

1,2 kg boneless pork belly (choose a meaty cut)
2 Tbsp (30 ml) olive oil (plus extra for later)
1 tsp (5 ml) ground fennel / barishap
salt & pepper, to taste

For the quick gravy:

3 Tbsp (45 ml) butter
3 Tbsp (45 ml) cake flour
3-4 tsp (15-20 ml) stock powder (beef and chicken mixture works well)
1,5 cups (375 ml) water
a dash of soy sauce, to taste

Optionals, to serve:
roasted fennel or other roasted vegetables
butternut puree / mashed potato

Method:

Prepare the belly: If your belly’s skin side is not scored already, use a very sharp knife or an NT cutter to score the skin side, preferably in the direction that you will be cutting the meat later (don’t score too deeply). Turn the belly over and season the flesh side with olive oil, fennel, salt & pepper, rubbing it into the meat. Place the belly skin-side up on a sheet of foil (about 10 cm wider than the belly or each side), then fold the foil tightly against the sides of the belly, forming a tight foil tray to expose the skin side only, and covering the sides and bottom of the belly.

Now, place the belly in the fridge with the skin side facing up to dry out overnight. When ready to roast, remove the roast from the fridge and let it sit at room temperature for 20-30 minutes to return to its original temperature.

Preheat the oven to 160°C. Place the foil tray with the belly in a roasting tray and roast for 1,5 hours. Remove from the oven – the meat will shrink slightly while roasting, so tighten the foil sides a little (to create a confit roasting effect) and roast for an additional 1 hour. Remove from the oven.

30 minutes before serving, turn up the heat to 230°C. Remove the belly from the foil “tray” and place on a roasting rack placed on top of a foil-lined roasting tray (prop the belly up from underneath with a small ball of foil to make the skin surface as level as possible). Roast the belly in the top 3rd of the oven for 15-25 minutes until the crackling is puffed up and golden brown, then remove and rest for 5-10 minutes before serving, carved, with your choice of sides and gravy.

For the gravy: In a small saucepan, melt the butter over medium heat and add the flour, stirring. Cook for 1 minute, then add the stock powder and stir. Add the water in a stream, whisking vigorously until no lumps remain – stop adding water when you have reached your desired consistency. Continue cooking until the mixture thickens, then simmer over low heat for a minute or 2. Season with a dash of soy sauce, then set aside.