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Serves: 4 - 6
1.6kg piece free range pork belly, from the meat counter
½ tbsp fennel seeds, toasted
20g pack rosemary, stalks removed
2 bay leaves
3 cloves garlic, crushed
Zest and juice of 1 lemon
1 tbsp sunflower oil
1. Unroll the pork and leave it to dry, skin side up, in the fridge for at least 3 hours, or overnight.
2. Preheat oven to 220°C, gas mark 7. Prepare a rack over a large roasting tin. Lay the pork, skin side down, on a large board, season the meat with sea salt and cracked black pepper, and sprinkle with the toasted fennel.
3. Blitz the rosemary with the bay leaves and breadcrumbs, then tip into a bowl with the garlic, lemon zest and juice. Scatter this mix evenly over the pork, and then roll up the meat, securing with string. Rub the skin with the oil and salt.
4. Place on the rack, pour a kettle of boiling water into the tray, and place in the oven to roast for 15 minutes. Then lower the temperature to 160°C, gas mark 3, and cook for 1 hour 45 minutes until the pork is thoroughly cooked and there is no pink meat. Delicious served with a rocket salad and Puy lentils.
Typical values per serving:
This recipe was first published in September 2016.