Slow-roasted pork belly with fennel and rosemary

Very good - meltingly tender meat, crisp cracklings.

Husband wants the five stars - I would have preferred 4 1/2 as some small tweaks were needed.

This was the first time I made pork belly and the first time I used a meat thermometer. The pork belly is going to stay, I'm not sure about the meat thermometer. It reached the given temperature in half an hour or so, so I just turned the oven down to 150 C and cooked for about two hours, then finished under the grill as the recipe says.

I salted the skin the evening before, at the same time as adding the herb paste, and I think this works very well.

I will use more fennel and less kale next time.

The recipe says you need 3 pounds of meat to feed 6 people. I fed 6 people (well, 4 adults and 4 children) on 2 pounds, and we were all so full that nobody wanted dessert.