TUSCAN ROAST PORK BELLY
• 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.