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Tuscan roast pork belly
Tuscan roast pork belly
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Prep Time:
285 minutes
Cook Time:
165 minutes
Total Time:
450 minutes
Indulge in a delicious Tuscan roast pork belly for the perfect Italian lunch experience.
Ingredients:
  • 2.5kg piece boneless pork belly (skin on)
  • 2 rosemary sprigs, leaves picked
  • 20.00 ml fennel seeds
  • 1 lemon, zested
  • 4 garlic cloves
  • 500ml white wine
  • 2 onions, thinly sliced
  • 40.00 ml plain flour
  • 500ml chicken stock
  • 80ml marsala
  • Green beans, to serve
Instructions:
  • Score the pork skin in a criss-cross pattern, being careful not to cut into the meat. Place the pork on a rack in the sink and pour a kettle of boiling water over it to achieve crispy crackling. Pat the pork dry. Use a mortar and pestle to crush rosemary, fennel, zest, and garlic into a coarse paste. Mix in oil and rub the paste onto the pork skin. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
  • Preheat the oven to 220°C. Transfer the pork to a roasting pan and generously pour wine over it. Gently massage 2 tablespoons of sea salt into the skin and roast for 30 minutes. Lower the temperature to 160°C and continue roasting for 1 hour. Add onions to the pan and roast for another hour until the skin is crispy and the juices run clear.
  • After cooking, transfer the onion and pork from the pan to a plate and lightly cover with foil. Let them rest for 15 minutes before serving.
  • After discarding excess fat, leave only 2 tablespoons in the pan along with any juices. Over medium heat, mix in flour and cook for 1 minute. Gradually whisk in stock and Marsala until the mixture is smooth. Strain and keep warm until ready to serve.
  • Slice the pork generously and plate with green beans, lemon, and gravy.

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