Juicy tender meat infused with aromatic Italian herbs enrobed in crispy, crackled skin – roast pork at its finest!
Serves: 6-8
INGREDIENTS
2 kilogram boned pork belly, skin on (or use two 1 kilogram pieces)
olive oil
sea salt
kitchen string for tying roast
Rub
1 tablespoon olive oil
1 tablespoon ground fennel
small handful each rosemary and sage leaves, finely chopped
finely grated zest 1 large lemon
2 cloves garlic, crushed
1 teaspoon caster sugar
1 teaspoon sea salt
½ teaspoon ground pepper
½ teaspoon chilli flakes
METHOD
Preheat the oven to 150°C fan bake.
Rub: Stir all the ingredients together in a bowl then rub the paste evenly over the pork, meat side only.
Roll up the pork and tie at 3cm intervals with kitchen string. Place in a shallow roasting dish, rub the skin with olive oil and season generously with salt. Roast for 1½ hours or until the juices run clear when a skewer is inserted into the centre. Transfer to a plate and tip the pan juices into a small bowl. Wipe out the roasting dish and place the pork back in.
Turn the oven to grill.
Have the rack set 3 rungs below the grill. Place the pork under the grill until the skin is puffed and crisp, turning it to grill all sides. Watch it like a hawk as it can catch and burn in seconds.
Rest the pork for at least 20 minutes before carving. Tip any resting juices into the pan juices, reheat and serve alongside.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.