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Gail’s Roast Pork Belly

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TRH Gail's Roast Pork Belly

Preheat oven to 220 C you need a roasting pan with lid
2kg piece boneless pork belly (skin on), washed and dried.
Score the skin and fat with a sharp knife in a diamond pattern.
Dab the skin of pork roast with white vinegar with a paper towel.
In a mortar and pestle grind the spices *- * together, once ground add olive oil and lemon juice and stir.
Rub the wet marinade into the pork roast well and place in roasting pan at room temperature for 1 hour.
*2 garlic cloves chopped
*Pinch of ground cloves
*1/2 teasp caraway seeds
*1/2 teasp dried chilli flakes
*1 tbsp thyme
*Black peppercorns and coarse salt according to your discretion
2 tbsp olive oil
2 tbsp lemon juice
2 sliced onions
1 1/2 cups dry white wine
Preheat the oven to 220C.

Arrange the onion slices in a roasting pan and place the roast on top.
Cover with lid. Roast for 30 minutes.
Reduce oven temperature to 170Β°C, pour the wine over the meat then roast for approx 2 hours uncovered or until the pork is tender and cooked through, and the crackling is starting to crisp.
To crisp the skin crackling turn up the heat to 220 C and grill for 15 minutes.
Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with gravy made from juices in the pan. Check for seasoning.

Prepared, tried and tested by:Β Gail Haselsteinerβ€Ž

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