Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes

If you’re in the mood for something truly comforting yet elegant, this Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes is exactly the kind of dish that makes an evening feel special. The pork belly turns meltingly tender in the oven, perfumed with toasted fennel and garlic, and then finishes with irresistible crispness on top. The confit potatoes—cooked low and slow in olive oil or duck fat—become silky, rich, and deeply flavored, the perfect counterpoint to the crackly pork. You can expect a recipe that’s surprisingly straightforward, wonderfully aromatic, and incredibly satisfying to serve. Whether you’re cooking for a cozy dinner at home or sharing with friends, this is a plate that invites seconds and conversation.

Why This Slow-Cooked Pork Belly with Fennel Seeds and Silky Confit Potatoes Will Win You Over

This dish brings together textures and flavors that simply belong together: savory, anise-scented pork with a glossy, crisp top; potatoes that taste like they were made in a restaurant kitchen; and a pan sauce that ties it all together with warmth and brightness. The fennel seeds do something magical with pork—they cut through the richness and enhance its natural sweetness. Meanwhile, confit potatoes may sound fancy, but they’re really just potatoes taking a gentle spa bath in warm, herby oil until they’re tender to the core. What you’ll love most is how low-effort the process feels compared to the results. With a bit of planning and a few simple techniques, you’ll have a show-stopping plate that’s as comforting as it is refined.

What You’ll Need: Ingredients for Pork Belly with Fennel Seeds and Confit Potatoes

• Pork belly (1–1.2 kg / 2.2–2.6 lb), skin-on — The star. Skin gives you that crunchy topping; the layers render into juicy tenderness.
• Fennel seeds (2 tablespoons) — Lightly sweet, aromatic, and perfectly matched to pork; they cut richness and add depth.
• Kosher or sea salt (2–2.5 teaspoons) — Essential for seasoning throughout and helping the skin crisp.
• Freshly ground black pepper (1 teaspoon) — Balances sweetness and provides a gentle heat.
• Garlic (5 cloves, minced) — Anchors the spice blend and infuses the meat during the low, slow cook.
• Brown sugar (1 tablespoon) — Encourages caramelization and highlights the fennel’s natural sweetness.
• Orange zest (1 teaspoon, optional) — Adds brightness and a subtle citrus note that lifts the richness.
• Dry white wine or apple cider (1/2 cup) — Provides moisture and acidity for the slow roast; helps form a tasty pan jus.
• Chicken stock (3/4–1 cup) — Keeps things moist and gives you a base for a quick sauce.
• Bay leaves (2) — Herbal backbone that rounds out the flavors.
• Star anise (1 pod, optional) — Amplifies the fennel and adds delicate licorice notes without overpowering.
• Neutral oil (1 tablespoon) — For searing or brushing the skin before the final crisp.
• Lemon juice (1–2 teaspoons) — A quick squeeze brightens the pan juices before serving.
• Fresh parsley or fennel fronds (a small handful, chopped) — For a fresh, herby finish.

For the confit potatoes:

• Baby waxy potatoes (800 g / 1.75 lb) — Waxy varieties (like fingerlings or baby Yukon Golds) hold shape and turn creamy.
• Olive oil or duck fat (enough to submerge; 2–3 cups) — The confit medium that yields silky texture; choose your flavor preference.
• Garlic (6 cloves, smashed) — Infuses the oil and gently perfumes the potatoes.
• Fresh thyme and/or rosemary (a few sprigs) — Earthy, aromatic herbs for the confit.
• Salt (1–1.5 teaspoons) — Seasons potatoes from the inside as they cook.
• Flaky salt (to finish) — A final pop of texture and brightness on the potatoes and pork.

How to Make It: A Step-by-Step Walkthrough

1. Score and dry the pork belly. Pat the pork belly dry. Using a sharp knife, score the skin in a crosshatch or straight lines, being careful not to cut into the meat. Dry skin equals crisp skin, so take a moment to really blot it dry.
2. Toast and grind the fennel. Warm the fennel seeds in a dry pan over medium heat until fragrant (1–2 minutes). Let cool slightly, then crush using a mortar and pestle or spice grinder. This boosts their flavor dramatically.
3. Make the rub. In a small bowl, combine the crushed fennel seeds, salt, black pepper, minced garlic, brown sugar, and orange zest (if using). Mix to a paste.
4. Season the pork. Flip the pork belly so the meat side faces up and massage most of the rub into the meat and edges. Lightly sprinkle the skin with salt only (no sugar on the skin). If you have time, leave uncovered in the fridge for 4–12 hours to dry the skin further.
5. Set up the roasting pan. Preheat the oven to 140°C / 285°F. Place bay leaves and star anise in a snug roasting pan. Pour in the wine (or cider) and chicken stock. Set a rack over the liquid or use a bed of thick-sliced onion to keep the pork slightly elevated.
6. Slow-roast, covered. Put the pork belly on the rack, skin-side up. Cover tightly with foil and roast for about 2.5–3 hours, until the meat is very tender when pierced but still holds together. The liquid should gently steam the pork, keeping it moist.
7. Prepare the confit potatoes. While the pork cooks, place potatoes in a small ovenproof pot and cover with olive oil or duck fat. Add smashed garlic, thyme/rosemary, and salt. Warm in the oven alongside the pork at 120°C / 250°F (or on the stovetop at low heat) for 60–90 minutes, until a knife slips in with no resistance. Keep them warm in the oil.
8. Reduce the roasting juices. Once the pork is tender, remove it from the pan and set on a board. Pour the liquid through a strainer into a small saucepan and simmer over medium heat to reduce slightly. Finish with a squeeze of lemon and taste for salt. You’re aiming for a bright, savory jus.
9. Heat for crisping. Increase the oven to 230°C / 450°F (or switch to a hot broiler). Brush or lightly rub the pork skin with neutral oil, then return to the oven on a rack over a tray. Roast 10–15 minutes, watching closely, until the skin puffs and crisps to a deep golden brown. Alternatively, crisp skin under a broiler (5–8 minutes), rotating as needed. Keep an eye on it to avoid scorching.
10. Crisp the potatoes (optional but wonderful). Drain a few tablespoons of the confit fat into a skillet over medium-high heat. Lift potatoes from the oil (let excess drip off) and pan-fry, gently smashing some to increase surface area. Cook until crisped and golden in spots. Finish with flaky salt.
11. Rest and slice the pork. Let the pork rest 10–15 minutes. Slice into thick slabs or neat cubes, depending on your plating style. The meat should be succulent, with a crackly top that shatters lightly under the knife.
12. Plate and finish. Arrange the pork with a generous spoon of confit potatoes. Drizzle with the fennel-scented jus. Sprinkle chopped parsley or fennel fronds over the top for freshness. A final pinch of flaky salt on the pork skin is a small detail that makes a big difference.

Plan Your Time: Prep, Cook, and Rest Windows

• Active prep: 25–30 minutes (scoring, mixing rub, setting up the pan, starting potatoes)
• Optional dry-skin rest: 4–12 hours (uncovered in the fridge for best crackling)
• Slow roast: 2.5–3 hours at 140°C / 285°F (covered)
• Potato confit: 60–90 minutes at 120°C / 250°F (can overlap with pork cook)
• Crisping: 10–15 minutes for the pork skin, 6–8 minutes to crisp potatoes in a skillet
• Rest time: 10–15 minutes before slicing

You’ll know the dish is ready when the pork is fork-tender and the skin is deeply crisp, and the potatoes are buttery all the way through with golden edges. Serve immediately for maximum crunch and contrast.

Pro Tips for Pork Belly Perfection

• Dry the skin thoroughly. Moisture is the enemy of crispness. Pat dry, and if you can, leave the pork uncovered in the fridge to dehydrate the skin slightly.
• Toast those fennel seeds. It’s a tiny step that delivers big, rounded flavor and a toasty aroma that perfumes the whole dish.
• Keep the slow roast covered. Steam and gentle heat melt connective tissue without drying the meat, setting you up for a crackly finish later.
• Use a rack or onion bed. Elevating the pork keeps the skin away from liquid, so it doesn’t soften during the roast.
• Don’t rush the crisping stage. High heat is great, but attention is key. Move the pan or rotate the pork if some spots brown faster.
• Save the confit fat. Strain and store the oil or duck fat for future roasting—it’s liquid gold for vegetables and eggs.
• Balance with acid. A squeeze of lemon or splash of cider vinegar in the jus brightens the rich flavors.

Nutrition at a Glance

These values are approximate and will vary based on serving size, fat rendered, and the amount of confit oil absorbed. Based on 6 servings:

• Calories: ~850–950 per serving
• Protein: ~24–30 g
• Total fat: ~60–75 g
• Saturated fat: ~20–28 g
• Carbohydrates: ~28–35 g
• Fiber: ~3–5 g
• Sugars: ~3–6 g
• Sodium: ~900–1200 mg

To lighten it up a bit, use olive oil for the confit, trim excess fat from the pork after cooking, and serve with a bright salad or sautéed greens.

Your Questions Answered

Can I make the pork belly ahead of time?

Yes. Slow-roast the pork (covered) up to 2 days ahead, then chill. When ready to serve, bring to room temperature and crisp the skin in a hot oven or under the broiler. This method can actually improve the texture, making clean slicing easier.

What if I don’t have duck fat for the potatoes?

Olive oil works beautifully and brings a fruity note. You can also use a neutral oil with a knob of butter for flavor. The key is keeping the temperature low and steady so the potatoes gently poach.

How do I know the pork is tender enough before crisping?

Use a fork or skewer to test the thickest part; it should slide in with little resistance. If it feels tough, keep roasting covered in 20-minute increments and check again.

A Delicious Note to End On

There’s something quietly celebratory about a dish that takes its time. This Slow Cooked Pork Belly with Fennel Seeds and Confit Potatoes rewards patience with a plate full of contrasts—crisp and tender, rich and bright, rustic and elegant. It’s the kind of meal that invites people to linger at the table, to reach for one more potato, and to share stories over the last spoonful of jus. I hope this becomes a recipe you return to, not just for impressive results, but for the simple joy of bringing something truly comforting to the people you care about.