Fennel-rubbed pork with roast garlic mash recipe - Recipes - BBC Good Food

Heat the oven to 220C/fan 200C/gas 7. Lay the pork belly skin-side up and rub in the salt and fennel, pushing it deep into the scores in the skin.

Lay the onion slices in a roasting tin and sit the pork on top. Pour a glass of water into the bottom of the tin. Wrap the garlic in a double thickness of tin foil and tuck into the tin alongside the pork. Roast for 40 minutes until the skin starts to puff and crisp at the edges. Turn the oven down to 150C/fan 130C/ gas 2, pour in the cider and cook for a further 2 hours.

Drain the juices from the pan into a jug. Take out the garlic parcel. Turn the oven back up to 220C/fan 200C/gas 7. Put the pork back in the oven and cook for another 15-20 minutes or until the skin crackles. Rest for 20 minutes before carving.

To make the mash, boil the potatoes in a large pan of salted water until tender, about 20 minutes. Drain really well then while they are draining, add the butter and milk to the potato pan and put back on the heat. Squeeze in the roasted garlic, discarding the skins, and simmer everything gently for 2-3 minutes. Tip in the potatoes and mash until smooth.

Spoon the fat from the juices and reheat to serve with the mash and pork.