Tuscan Roast Pork Belly

2.5kg piece boneless pork belly (skin on)
2 rosemary sprigs, leaves picked
1 tbs fennel seeds
Grated zest of 1 lemon
4 garlic cloves
2 tbs olive oil
2 cups (500ml) dry white wine
2 onions, thinly sliced
2 tbs plain flour
2 cups (500ml) chicken stock
1/3 cup (80ml) dry Marsala
Green beans to serve
Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.
Step 2Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tbs sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.Meanwhile, discard all but 2 tbs fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.

Thickly slice pork and serve with the green beans, lemon and gravy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 15 other followers

%d bloggers like this: