• 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)


  1. 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.
  2. 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.
  3. Transfer the pork, meat side up, to a chopping board.
  4. 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.
  5. Roll up the pork and secure with string. Cover and refrigerate for about 2–3 hours or overnight.
  6. 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.
  7. Preheat the oven to 220°C and roast the pork for 30 minutes.
  8. Reduce the temperature to 160°C and continue to cook for 2 more hours.
  9. Place the onions, wine and chicken stock around the meat and cook for another 1½ hours, or until the meat juices run clear.
  10. 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.

(Serves 6)