Tus­can Roasted Pork Belly


Juicy ten­der meat in­fused with aro­matic Ital­ian herbs en­robed in crispy, crack­led skin – roast pork at its finest!

2 kilo­gram boned pork belly, skin on (or use two 1 kilo­gram pieces)

olive oil sea salt kitchen string for ty­ing roast RUB 1 ta­ble­spoon olive oil 1 ta­ble­spoon ground fen­nel

small hand­ful each rose­mary and sage leaves, finely chopped

finely grated zest 1 large lemon

2 cloves gar­lic, crushed 1 tea­spoon caster sugar 1 tea­spoon sea salt ½ tea­spoon ground pep­per ½ tea­spoon chilli flakes Pre­heat the oven to 150°C fan bake.

RUB: Stir all the in­gre­di­ents to­gether in a bowl then rub the paste evenly over the pork, meat side only.

Roll up the pork and tie at 3cm in­ter­vals with kitchen string. Place in a shal­low roast­ing dish, rub the skin with olive oil and sea­son gen­er­ously with salt. Roast for 1½ hours or un­til the juices run clear when a skewer is in­serted into the cen­tre. Trans­fer to a plate and tip the pan juices into a small bowl. Wipe out the roast­ing dish and place the pork back in.

Turn the oven to grill.

Have the rack set 3 rungs be­low the grill. Place the pork un­der the grill un­til the skin is puffed and crisp, turn­ing it to grill all sides. Watch it like a hawk as it can catch and burn in sec­onds.

Rest the pork for at least 20 min­utes be­fore carv­ing. Tip any rest­ing juices into the pan juices, re­heat and serve along­side. SERVES 6-8

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