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Pork Belly with Brown Rice & Fennel Bulbs
Pork Belly with Brown Rice & Fennel Bulbs

Our #JustDelicious pork belly is seasoned and oven-roasted until crispy on the outside and tender on the inside. Serve on a bed of creamy garlic brown rice alongside fennel bulbs topped with parmesan cheese.

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 4



1.4 kg

Eskort Pork Belly


salt and pepper


juice of 1 lemon




fennel bulbs


olive oil



250 ml

white wine


Parmesan cheese

Brown Rice


500 ml

brown rice

125 ml

leeks, chopped

225 ml

vegetable stock

1 clove

garlic, chopped

125 ml

fresh cream


Pork Belly

  • Preheat oven to 200ºC.

  • Season both sides of the pork belly with salt and pepper.

  • Place the belly skin side up on a baking tray and roast in the oven for 2 hours.

  • Finish by topping with lemon juice.


  • Fully wash and trim the fennel bulbs.

  • Halve the fennel bulbs lengthwise and place in an oven proof dish.

  • Drizzle the fennel bulbs with olive oil and season with salt and pepper.

  • Top each fennel bulb with butter and add white wine.

  • Place in the oven and cook until the top is golden brown (approx 20 minutes).

  • Remove from the oven, sprinkle with Parmesan cheese and set aside (keep pan juice aside).


  • In a large pot, add rice, leeks, vegetable stock, garlic and cream.

  • Cook the rice as you would do normally by following the pack instructions.


  • Place brown rice in a large serving bowl, drizzle with fennel pan sauce and serve with roasted fennel bulbs and pork belly.

Recipe Meal Types: - Roasts - Lunch - Mother's Day Special - Entertaining - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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