Recipe

Belly Of Pork With Garlic, Lemon And Thyme Recipe

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Ingredients

Directions

Step #1 Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh.
Step #2 Pour boiling water over the skin, drain & dry well.
Step #3 Mix the garlic, thyme, lemon zest, olive oil & salt & pepper together.
Step #4 Rub mixture well into the fleshy side of the pork & leave to marinade overnight.
Step #5 Preheat the oven to 200C/400Fgas mark 6.
Step #6 Place the pork on a wire rack skin-side up & place the rack over a roasting tin half filled with water.
Step #7 Sprinkle top with skin with salt & roast for 15 mins to start the crackle forming.
Step #8 Then reduce the temperature to 180C/350F/gas mark 4 & continue to cook for one & a half hrs.
Step #9 Top up with water in the roasting tin as necessary.
Step #10 Meanwhile make the salsa verde.
Step #11 In a food processor/blender, mix the herbs & garlic to a paste & slowly pour in the oil so that it becomes emulsified.
Step #12 Spice up to taste with salt & pepper & lemon juice.
Step #13 Increase the oven temperature to 230C/450F/gas mark 8 & roast the pork for a further 15 mins.
Step #14 Remove from oven, slice & serve this with salsa verde.
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