- 5kg piece boneless pork belly (skin on)
- 2 rosemary sprigs, leaves picked
- 1 tablespoon fennel seeds
- Grated zest of 1 lemon
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 cups (500ml) dry white wine
- 2 onions, thinly sliced
- 2 tablespoons plain flour
- 2 cups (500ml) Campbell’s Real Stock Chicken
- 1/3 cup (80ml) dry Marsala
- Green beans and lemon wedges, to serve
Score the pork skin and fat in a criss-cross pattern, without cutting into the meat or ask your friendly Butcher to do this for you. 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 tablespoons 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 tablespoons 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.
For all your Pork needs, come see us at Pinnell’s Gourmet Meats at Caloundra Shopping Village, Shop 12B, 1 Ormuz Ave, Caloundra.
To order your pork, call us on 5491 3552.