This fennel roasted pork belly with cider apple will give you the best flavored fennel crispy crackling and tender meat paired with sweet cider apples. It's the perfect holiday main to feed a crowd.
The night before cooking, leave the pork in the fridge for the skin to dry.
To make the fennel salt, pan fry the fennel seeds over medium-low heat until fragrant. Let it cool.
Using a mortar and pestle, pound the salt and fennel seeds until well combined. Set aside.
Preheat the oven to 350 degrees F.
Remove the pork from the fridge. Pat it dry with paper towels.
Use a very sharp knife and score the pork skin at roughly 1/4 inch intervals.
Drizzle with olive oil and rub the fennel salt, making sure to rub salt into the cracks.
In a roasting tray, lay the apples, garlic, and shallots in one single layer. Place the pork belly on top of the bed of apples and alliums.
Pour the apple cider into the roasting tray.
Place the tray in the middle rack of your oven and roast at 350 degrees F for 2 hours.
Every hour or so, mix up the apples and alliums to prevent any on the outside from burning.
Increase the oven’s temperature to max or broil setting and roast for another 15-20 minutes until the skin puffs up. Keep an eye on it so it doesn’t burn.
When the roast is done, set it aside in a warm place for 20 minutes to rest before carving.
To make the squash, cut them into ½ inch slices.
Toss with olive oil, honey, sage leaves, salt, and pepper.
Roast in the oven at 350 degrees for 30 minutes, flipping the squash halfway through to ensure even roasting. Remove from the oven and let it cool.
When ready to serve, slice the pork along the scored line. Serve the pork with apples, shallots, garlic, roasting juices, and your side dish.