Christmas Pork Belly with Fennel & Apple Sauce

Cook time

30 mins




  • 2 tbs apple cider vinegar
  • 1 cup chicken stock
  • 2 Pink Lady apples, cut in half, skin on
  • 1 small fennel, quartered
  • 1 tbs brown sugar
  • 1 tbs whole fennel seeds
  • 1 tsp sea salt
  • 1 tbs olive oil
  • 1.5 kg pork belly, scored
  • 1 tbs extra oil


1. Place the rack inside the Crockpot.
2. Add vinegar, stock, apples and fresh fennel.
3. In a small bowl add fennel seeds, salt and oil, mix and rub half of the mix into the pork skin. Set the other half to one side.
4. Place pork on top of rack, secure the lid and ensure the pressure valve is in the closed position.
5. Press MEAT and adjust TIME to 30 minutes, press START/STOP.
6. When cooking is complete, carefully release the pressure valve, remove pork and set to one side to rest, remove rack from pot.
7. Using a stick blender, blend the remaining ingredients in the Express crock pot until smooth, season to taste with sea salt and cracked pepper.
8. Pour sauce into a jug and wipe the Express Crock clean.
9. Press BROWN/SEAR and START/STOP. Add extra oil and allow to heat.
10. Rub the remaining fennel mix over the pork fat. Place pork skin side down and cook until skin starts to brown and crackle.
11. Serve with Apple Sauce.

Note: makes 4 cups apple sauce

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