Oven-Roasted Pork Belly with Fennel and Mustard Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-skinned pork belly slow-roasted with aromatic fennel seeds and finished with a tangy mustard glaze. This european-inspired keto (gluten free) ready in about 155 minutes pairs skin scored pork belly slab, lightly crushed fennel seeds, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 140 min Serves 6 European cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Combine 1 tbsp lightly crushed fennel seeds, 2 tsp sea salt, and 1 tsp black pepper. Rub this spice mix evenly over 2 lbs pork belly skin and meat sides.
  2. Step 2: Place pork belly skin-side up on a wire rack set in a roasting pan. Roast uncovered for 2 hours until the fat is rendered and skin starts crisping.
  3. Step 3: Meanwhile, whisk together 3 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp olive oil, and 3 minced garlic cloves to make the glaze.
  4. Step 4: After 2 hours, increase oven temperature to 425°F. Brush pork belly generously with the mustard glaze and roast for another 20 minutes until the skin is blistered and crackling.
  5. Step 5: Remove from oven and let rest for 10 minutes before slicing into 1-inch pieces. Serve warm.

Frequently asked questions

How long does Oven-Roasted Pork Belly with Fennel and Mustard Glaze take to make?

Total time is about 155 minutes (15 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Pork Belly with Fennel and Mustard Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin scored pork belly slab from drying out.

Can I substitute ingredients in Oven-Roasted Pork Belly with Fennel and Mustard Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Pork Belly with Fennel and Mustard Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Pork Belly with Fennel and Mustard Glaze keto?

Yes — this recipe is tagged keto, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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