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Lemony thyme pork belly bites


  • Pound the fennel seeds, garlic, salt and thyme using a mortar and pestle (or a processor). Add the lemon zest and continue pounding. Then mix in the lemon juice and oil.
  • Rub the marinade all over the pork and refrigerate for at least 2 hours (overnight even better), turning a couple of times.
  • When ready, preheat oven to 160°C.
  • Place the pork in a heavy-bottomed oven tray and wipe the top well with kitchen paper towels. Cook in the oven for 1½ hours. Then turn the oven temp. up to 180°C and cook for another 30 mins. Remove and rest for about 15 mins, before cutting into small squares.
  • from Fino Restaurant in London


  • 1 tbsp fennel seeds
  • 2 large garlic cloves, crushed
  • a good pinch of sea salt
  • leaves from 3 thyme sprigs
  • grated rind & juice of 1 lemon
  • 2 tbsp olive oil
  • 1 kg boneless pork belly, skin scored
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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