What's For Dinner? - 13 Bellevue Avenue, Highton VIC 3216 - T: (03) 5243 1313





• 1 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 (see note)

• Green beans with and lemon wedges, to serve


Score the pork skin (or ask our friendly staff to do it for you) 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.

Preheat 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.