2 Tbls fennel Seeds
1 tsp Black Peppercorns
1 small bunch Thyme, leaves only
3 Garlic Cloves
3 Tbls Olive Oil
1 ½ to 2kg piece of boneless pork belly, skin on.
- Toast the fennel seeds and peppercorns in a dry roasting pan for a few minutes. Pound them together in a pestle and mortar with some salt, the thyme leaves and garlic to make a paste. Mix with 2 Tbls olive oil and rub all over the flesh of the pork. Cover and chill for a few hours or leave to marinate overnight.
- When ready to cook, rub the skin of the joint with plenty of salt and 1 Tbls more of olive oil. Sit on a wire rack in a roasting tin and roast at 200°C for 30 minutes.
- After this time, squeeze the lemons over the skin and turn the heat down to 180°C and roast for a further 2 hours. Finally, turn the heat back up to 220°C and give it a final blast for another 30 minutes or so to finish the crackling.
- Allow to rest in a warm place for 20 minutes or so.