Juicy tender meat infused with aromatic Italian herbs enrobed in crispy, crackled skin – roast pork at its finest!
Serves: 6-8
INGREDIENTS
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!