2.5kg piece of boneless Colcom Pork Belly, skin on
2 Rosemary sprigs, leaves picked of stalk
1 Tbls Fennel Seeds
Grated Zest of 1 Lemon
4 Garlic cloves
2 Tbls Olive Oil
2 cups dry White Wine
2 Onions, thinly sliced
2 Tbls Plain Flour
2 cups Chicken Stock
1/3 cup Dry Marsala
Lemon Wedges to serve
- Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place the pork on a rack in the sink and pour over a kettle of boiling water (this will help to crisp the crackling). Dry well.
- Crush rosemary, fennel, lemon zest and garlic in a mortar and pestle to a coarse paste. Stir in the oil, then rub paste onto the pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.
- Preheat oven to 220°C. Place pork in a roasting tin and pour over the wine. Rub 2 tsp sea salt into the skin, then roast for 30 minutes.
- Reduce heat to 160°C and return to the oven for 1 hour.
- Scatter onions in pan and roast for a further hour until skin is crisp and juices run clear.
- Remove onion and pork from the pan and cover loosely with foil. Rest for 15 minutes.
- Discard all but 2 Tbls of fat from roasting pan, retaining any juices. Place pan over medium heat and stir in the flour. Cook for 1 minutes then whisk in the stock and Marsala until smooth. Strain and keep warm.
Thinly slice pork and serve with green beans, lemon and gravy.