- 1,5-2kg boneless pork belly
- 10ml fennel seeds
- 5ml coriander seeds
- 5ml lemon zest
- 15ml fresh rosemary
- 2 garlic cloves
- 3ml black pepper
- 30ml basil pesto
- coarse sea salt flakes
- 6 baby onions, quartered
- 125ml dry white wine
- 250ml chicken stock
- seasonal vegetables
- crispy fried sage leaves* (optional)
- Use a sharp knife to score the pork skin and fat in a criss-cross pattern, without cutting all the way through to the meat.
- Place the pork, skin side up, on a rack in the sink and pour a kettle of boiling water over it. Pat with kitchen towel to dry well.
- Transfer the pork, meat side up, to a chopping board.
- Place the fennel seeds, coriander seeds, lemon zest, rosemary, garlic and black pepper in a mortar and pestle and grind to a coarse paste. Stir in the basil pesto then rub the paste into the pork meat.
- Roll up the pork and secure with string. Cover and refrigerate for about 2–3 hours or overnight.
- When ready to cook, remove the pork from the fridge and dry the skin well. Sprinkle the coarse sea salt flakes over the skin liberally.
- Preheat the oven to 220°C and roast the pork for 30 minutes.
- Reduce the temperature to 160°C and continue to cook for 2 more hours.
- Place the onions, wine and chicken stock around the meat and cook for another 1½ hours, or until the meat juices run clear.
- Carve the meat and serve with vegetables, crispy fried sage leaves and the pan juices spooned over the top.
*To make the crispy sage leaves, heat some butter in a pan over a medium heat. Fry a few fresh sage leaves for 20–30 seconds each. Remove from the butter and drain on paper towel until ready to use.