The main attraction
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
