INGREDIENTS:
- 2-3kg pork belly, skin on
- 40g salt
- 10g black pepper
- 20g chilli flakes
- 5 garlic cloves - grated
- Zest of 1 lemon
- 180g parsley leaves
Potato pure and Rocket and parmesan salad (optional), to serve
METHOD:
- Butterfly the pork belly & season with salt, pepper, chilli, garlic, lemon zest & parsley.
- Roll it up tightly & tie it with butcher’s twine.
- Chill uncovered overnight.
- Prick the skin, rub with olive oil & roast at 180°C for 1.5 hours.
- Turn up the heat to max for 30 mins for extra crispy golden brown skin!
- Rest 20 mins., slice & serve with rocket & parmesan salad.