One recipe, two tasty finishes. The perfect appetizer for your next party.










  • 1 lb. pork belly

  • 2 tbsp. Big Mama's Fennel Paprika Dry Rub

  • 1 tsp. Kosher salt

  • 1 tbsp. baking powder

  • 4 tbsp. apple cider vinegar

  • 1 tbsp. juniper berries

  • 2 tbsp. fennel seed

  • 1/2 tbsp. black peppercorns

  • 1-2 cloves garlic

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • 1 sprig sage

  • 1 1/4 c. white wine, dry

  • 1 fennel bulb, cut into 6 pieces

  • 1 onion, thick slices


  1. Score skin on a diagonal approx 1.5” apart to make a diamond pattern.

  2. Combine Big Mama’s Fennel Paprika Dry Rub, salt and baking powder. Rub liberally onto skin, ensuring mixture gets into cracks.

  3. Toast juniper berries, fennel seed, and black pepper corns for 30-40 seconds.

  4. In a mortice and pestle combine: garlic, rosemary leaves, thyme leaves, sage leaves (reserve stems) and toasted berries. Add 1/4 cup white wine and mash into a paste.

  5. Rub paste on to meat side. Place belly on a baking sheet with a wire rack meat side down. Let sit in the fridge for 1-2 days. Baste skin side only liberally with apple cider vinegar several times over the 1-2 days.

  6. Preheat oven to 400°F.

  7. Place fennel and onion into the bottom of a small roasting pan with herb stems. Add 1 cup white wine.

  8. Place pork belly meat side down on top of vegetables. Roast 1 hour.

  9. Reduce heat to 325°F. Heat until internal temperature reaches 160°F and skin is crunchy. Let rest 10 minutes before cutting.

FINISH 1 - Cut along skin scoring to make cubes. Toss in remaining herb and jus. Skewer and serve.

FINISH 2 - Cut along skin scoring to make cubes. Toss in your favourite BMKC Canada BBQ sauce and roast until caramelized (20-30 mins). Brush again with sauce. Skewer and serve.


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