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Rolled pork belly
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Total Time:
3 hours 30 minutes
Ingredients:
  • 2 bunches of sage (40g total)
  • red wine vinegar
  • 1.7 kg piece of higher-welfare boneless pork belly, skin on, scored (ask your butcher)
  • 4 large bulbs of fennel
  • 500 g risotto rice
  • 1 big pinch of saffron
  • 150 ml white wine
  • 60 g Parmesan cheese
Instructions:
  • Preheat the oven to 220°C/425°F/gas 7. Crush sage leaves with salt, pepper, olive oil, and red wine vinegar. Coat pork with mixture, roll and tie with string. Roast for 1 hour. Add fennel to pan, roast for another 1.5 hours at 180°C/350°F/gas 4, stirring halfway. Move pork and half the fennel to platter, cover to rest. Mash fennel in pan, stir in rice, saffron, wine, and water. Cook rice for about 20 minutes. Stir in Parmesan, season, then plate with pork and fennel tops. Serve with risotto.

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