Crispy Pork Belly With Fennel Black Salt | Donna Hay
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Ingredients
- 2 tablespoons sea salt flakes
- 1 x 2kg piece boneless pork belly, rind scored at 1cm intervals
- 1 tablespoon vegetable oil
- 2 teaspoons fennel seeds, toasted and crushed
- 2 tablespoons black sea salt flakes
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