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Twice-cooked pork belly
Twice-cooked pork belly
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Tobie Puttock's herbed lemon pork is irresistibly succulent.
Ingredients:
  • 82.50 ml fresh rosemary sprigs, finely chopped
  • 2 lemons, rind finely grated, juiced
  • 3 dried bay leaves, crumbled
  • 19.20 gm sea salt
  • 20.00 ml fennel seeds
  • 1 tsp dried chilli flakes
  • 1 tsp whole black peppercorns
  • 60ml (1/4 cup) extra virgin olive oil
  • 2kg boneless pork belly, skin removed
  • 125.00 ml chopped fresh continental parsley
  • 20.00 ml drained baby capers, coarsely chopped
  • 1 lemon, extra, zested
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 180C. Combine rosemary, lemon rind, bay leaves, salt, fennel seeds, chilli flakes, and peppercorns in a mortar and pound with a pestle until crushed. Mix in oil to create a paste. Generously rub the paste onto the pork, then place it in a roasting pan. Pour lemon juice over the pork, cover, and roast for 2 hours until the pork is very tender.
  • Preheat a barbecue grill or chargrill to medium heat. Grill the pork, turning occasionally, for 10-20 minutes until it is golden brown and crispy.
  • Mix the parsley, capers, and lemon zest in a small bowl.
  • Slice the pork into thick pieces, generously season with pepper, and serve alongside the parsley mixture and bread.

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