Pork belly is now all the vogue in upmarket restaurants because it is the most tasty cut of pork.
Here we have given the traditional joint a culinary twist by adding a layer of gremolata (a classic Italian addition made from chopped fresh parsley, garlic and lemon made fresh in our kitchens) which is spread across the inside before rolling and tying.
All you have to do is roast on a high heat until the crackling is crisp and you'll have tender meat inside infused with all the flavour of lemon, garlic and parsley.
Full cooking instructions: -
1/ Pre-heat an oven to 200°C (Gas Mark 7 / 390-400°F)
2/ Remove from packaging and place pork in a roasting tray in the middle of the oven.
3/ Pour over a little olive oil and sprinkle the rind with a little sea salt.
4/ Cook for 30-40 minutes to colour the crackling.
5/ Reduce the oven heat to 170-180°C (Gas Mark 4 / 335-345°F) and cook for a further 1.5 hours basting occasionally.
5/ Remove meat from oven, cover and rest for 10-15 mins
6/ For a really crispy crackling just prior to carving place pork under a hot grill – keep a careful watch that it doesn’t burn.
7/ Deglaze the roasting tray with a little white wine and reduce to give a rich sauce – if desired stir in a knob of cold unsalted butter to give the sauce a silky texture.
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