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Slow-roast belly of pork
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When belly of pork is slowly roasted like this, it produces fantastic, crisp crackling and succulent, tender meat.
½ x 15g pack fresh sage, stalks discarded
½ x 15g pack fresh rosemary, stalks discarded
3 cloves garlic, roughly chopped
Grated zest and juice of 1 unwaxed lemon
500-600g British pork belly joint, from the meat service counter
Salt, for rubbing (optional)
Typical values per serving:
This recipe was first published in January 2009.