Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes

When the oven door opens, a warm cloud of fennel-scented steam and roasted pork rises to greet you — sweet, savory, with a faint aniseed kiss from toasted seeds. The pork belly, lacquered and glossy, yields under the fork to reveal layers of silky rendered fat and tender meat; the confit potatoes, golden and satin-smooth, offer a soft, melting interior and a caramelized exterior that crackles under a knife. This is a dish that feels like home and celebration at once: slow, deliberate, and deeply comforting.

Why You’ll Love This Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes:

There is something quietly indulgent about slow-cooked pork belly: the patient rendering of fat, the gentle breakdown of connective tissue, and the final moment of crispness when the skin meets high heat. Paired with confit potatoes — potatoes bathed and cooked slowly in oil or fat until velvet-soft — the dish balances opulence with simple, honest flavors.

The fennel seeds are a small but transformative element. Toasted lightly, they release a floral, anise-like aroma that cuts through richness and brightens the palate. The potatoes, infused with garlic and thyme during their confit bath, act as a mellow counterpoint: round, earthy, and comforting. Presentation is effortless yet dramatic — a strip of lacquered pork belly resting on a bed of golden potatoes, sprinkled with a few crunchy fennel seeds and a scattering of fresh herbs.

It is both a dinner you’ll be proud to serve and a recipe that gently encourages slow, meaningful cooking. The textures vary from crisp and crackling to meltingly soft; the taste ranges from savory umami to sweet caramelized notes, with fennel’s aromatic whisper tying everything together.

Ingredients for This Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes:

Step-by-Step Instructions for Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes:

1. Preheat your oven to 150°C (300°F). Pat the pork belly dry with paper towels. Score the skin in a diagonal crosshatch about 1 cm apart without cutting into the meat; this encourages even rendering and gives a pleasing crackle when crisped. Rub a generous amount of coarse sea salt into the skin, and season the flesh with freshly ground black pepper.
2. Lightly toast the fennel seeds in a dry skillet over medium heat until fragrant — about 1–2 minutes — then crush them with a mortar and pestle or the back of a spoon. Mix the crushed seeds with brown sugar or honey and a small pinch of extra salt; brush or rub this mixture onto the meat side of the pork. The toasted fennel will perfume the fat as it renders.
3. Heat a heavy ovenproof pan or Dutch oven over medium-high heat and add 2 tablespoons of oil. When shimmering, place the pork belly skin-side down and sear until the underside is deeply golden, about 6–8 minutes. Turn the pork so the skin is up and sear the flesh briefly to develop color. Transfer the pork to a plate.
4. Deglaze the pan with the white wine or a splash of stock, scraping up the caramelized bits. Add smashed garlic cloves, thyme sprigs, and bay leaves to the pan. Pour in enough stock to come about 1.5–2 cm up the sides of the meat (do not submerge the skin). Return the pork belly to the pan, skin side up.
5. Cover the pan with a lid or foil and place it in the preheated oven. Roast low and slow for 3–4 hours, or until the meat is meltingly tender and the fat has rendered. Keep an eye on the liquid level, topping with a little extra stock if the pan becomes dry. During this time, the aromas of fennel, thyme, and garlic will gently perfume your kitchen.
6. While the pork cooks, prepare the confit potatoes. Place whole or halved potatoes into a heavy saucepan in a single layer. Add garlic, thyme, and bay leaves, then pour in enough duck fat, goose fat, or neutral oil to cover the potatoes. Gently bring to a simmer over low heat — do not let the oil boil — and maintain a gentle simmer for 45–60 minutes until the potatoes are tender when pierced with a skewer.
7. Preheat the broiler or raise oven temperature to 220°C (430°F) for the final crisping stage. Carefully remove the pork from the braising liquid and place it on a rimmed baking tray lined with foil or on a roasting rack. Pat the skin dry again; removing surface moisture is essential for crackling. Return the pork to the high heat and watch closely, broiling for 6–10 minutes or until the skin puffs and crisps into a deep golden crackle.
8. Drain the confit potatoes from the fat and place them in a single layer on a roasting tray. Roast in the hot oven for 15–25 minutes until edges are caramelized and crisp. If desired, give them a final toss in a hot skillet with a splash of the reserved confit fat for extra gloss and crunch.
9. Rest the pork belly for 10–15 minutes before slicing. The resting period allows juices to redistribute and ensures clean slices. Slice the pork into generous portions, revealing the layered cross-section of glossy fat, tender meat, and crisp crackling.
10. Plate the dish with confit potatoes nestled beside slices of pork belly. Finish with a sprinkle of chopped parsley, a little lemon zest to brighten, and a drizzle of a balsamic reduction or a spoonful of the strained braising liquid reduced into a glossy sauce. Serve immediately and enjoy the contrast of textures and the mingling aromas of fennel and thyme.

How Long to Cook:

Low-and-slow is the heart of this dish. Roast the pork belly at 150°C (300°F) for 3–4 hours, covered, until the meat is fork-tender and the fat has rendered. For the final crisping, increase the oven to 220°C (430°F) or use the broiler for 6–10 minutes to achieve crackling.

Confit potatoes need a gentle simmer for 45–60 minutes, depending on size, until a skewer slides through easily. Then roast at high heat for 15–25 minutes to caramelize the exterior.

Internal doneness: because pork belly is a cut meant to be slow-cooked until tender, aim for an internal temperature of around 90–95°C (195–203°F) which indicates collagen has broken down and the meat will be supple. Use a meat thermometer to check in the thickest part of the belly. For safety, pork can be eaten at 63°C (145°F) but it will not yield the same melting texture.

Tips for Perfect Results:

• Dry the skin well before finishing: Pat the skin dry and, if time allows, leave it uncovered in the refrigerator for a few hours to air-dry — this helps achieve superior crackling.
• Toast the fennel seeds: A quick dry toast releases essential oils and intensifies their aroma. Add them after toasting so their perfume remains bright.
• Don’t submerge the pork skin in braising liquid: Keep the skin above the liquid to prevent it from becoming soggy; the goal is rendered fat and dry-ish skin for crisping later.
• Maintain a gentle confit simmer: The oil should barely ripple. Too-hot oil will break apart the potatoes and can introduce off flavors.
• Reduce braising liquid for sauce: Strain and simmer the braising liquid until slightly thickened for a glossy pan sauce to accompany the pork.

Options for Substitutions:

• If you do not have pork belly, use a pork shoulder for slow braising — it will be flavorful but will lack the crisp crackling of skin-on belly. Adjust cooking time accordingly.
• Instead of fennel seeds, try crushed coriander seeds for a citrusy warmth or caraway seeds for an earthy tone. Each will shift the profile but remain harmonious with pork.
• For confit fat, use olive oil for a lighter flavor or duck fat for the richest result. Vegetable oil is an economical, neutral option that still produces silky potatoes.
• If you prefer less sugar, swap brown sugar for maple syrup or omit entirely; honey or miso adds savory-sweet complexity.
• For a lighter side, roast fingerling potatoes with garlic and thyme in the oven rather than confiting, though the texture will be less velvet-smooth.

Watch Out for These Mistakes:

• Putting the pork under high heat too early can harden the fat and prevent proper rendering. Be patient with the low-and-slow stage.
• Not drying the skin before the final crisping step will result in chewy, blistered skin instead of true crackling. Ensure the surface is as dry as possible.
• Boiling the confit oil is a common error; it should barely simmer. Overheated oil will break down and cause the potatoes to fall apart.
• Skimping on salt will leave the pork and potatoes flat. Salt is essential to flavor development and to help the skin crisp.
• Overcrowding the roasting tray when crisping potatoes reduces browning; roast in a single layer for best caramelization.

Estimated Nutrition:

The following is an approximate nutrition breakdown per serving, assuming the recipe serves six (including pork belly and confit potatoes). Values are estimates and will vary based on exact weights, choice of fat, and portion size.

• Calories: ~950 kcal
• Protein: ~28 g
• Carbohydrates: ~26 g
• Fat: ~80 g (mostly from pork and confit fat)
• Saturated Fat: ~30 g
• Fiber: ~3 g
• Sodium: ~850–1,100 mg (depending on added salt)

Note: This is a rich, celebratory dish — consider serving with a bright green salad or lightly dressed vegetables to add freshness and balance.

Frequently Asked Questions:

Can I make this dish in a slow cooker?

Yes. Sear the pork belly first, then transfer to a slow cooker with aromatics and stock. Cook on low for 6–8 hours until tender. Finish under the broiler for crackling; be sure to dry the skin before broiling. Confit potatoes are best made on the stovetop or in the oven.

How can I get perfect crackling every time?

Dryness is essential. Score the skin, salt it liberally, and pat dry. If possible, leave the pork uncovered in the refrigerator for several hours to dry the surface. Finish under a very hot broiler or in a very hot oven, watching constantly until the skin puffs and turns even golden brown.

Is confit safe to eat if not refrigerated in the fat?

Proper confit should be stored in the refrigerator. While the fat helps preserve the potatoes, refrigeration minimizes risk. Reheat gently in the oven or in a skillet to restore texture before serving.

Can I prepare this ahead of time?

Absolutely. The pork can be fully cooked a day ahead and gently reheated before broiling to crisp the skin. The confit potatoes actually improve after sitting overnight as flavors meld. Rewarm in a moderate oven and finish with a quick roast for crispness.

Conclusion:

This Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes is a dish that rewards time and attention. It is a feast for the senses: the oven’s warm breath carrying fennel and garlic, the satisfying sound of crackling skin, the contrast of silky potatoes and layers of unctuous pork. It invites shared moments around the table and encourages a slower rhythm in the kitchen.

Approach it with patience and care, and you will be rewarded with a plate that feels both decadent and welcoming. Whether for a special occasion or a slow Sunday supper, this recipe is a celebration of texture, aroma, and the lingering pleasure of food made with intention. Gather your people, pour a glass, and enjoy the gentle drama of a meal that delights in every bite.