How to make crispy skin pork belly 

Do you love crispy skin pork belly but feel overwhelmed at the thought of cooking it? Fear not, this crispy skin pork belly recipe is so easy, you will be making it a regular treat (RECIPE BELOW). No one will be able to resist the crispy skin, succulent pork belly served with braised fennel and a spicy horseradish gravy.
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CRISPY SKIN PORK BELLY WITH BRAISED FENNEL
1.2kg Coles Australian Pork Belly Roast
2 tsp olive oil
1 tablespoon sea salt flakes
2 tsp olive oil, extra
2 fennel bulbs, trimmed thickly, sliced lengthways
6 garlic cloves, sliced
1 1⁄2 cups beef stock
1 tablespoon horseradish cream
1. Preheat oven to 150C.
2. Score pork skin well. Rub in the oil and salt, pressing salt into scored skin. Place pork, skin side up, in a large roasting pan. Bake for 3 hrs. Then turn oven up to 250C for 30 minutes.
3. Meanwhile, heat extra oil in a frying pan on high heat. Cook fennel and garlic, stirring, for 1-2 mins, until seared. Add 1⁄4 cup of water, reduce heat to low and simmer, covered, for 3-5 mins, until fennel is tender.
5. Pour stock into a small saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 10 mins, until reduced and thickened slightly. Remove from heat. Add horseradish cream and stir to combine.
6. Thickly slice pork. Serve with braised fennel and drizzle with horseradish gravy.
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