Ingredients

The following ingredients have 16 Servings
  • 40g (1½ oz) garlic cloves, peeled
  • 80g (3oz) sea salt
  • 40g (1½ oz) sweet paprika
  • 30g (1 oz) fennel seeds
  • 20g (½ oz) dried marjoram
  • 120ml (4 fl oz) Dijon mustard
  • 40ml (1½ fl oz) vegetable or olive oil
  • 200ml (7 oz) orange juice
  • 50ml (2 fl oz) honey
  • 3kg (6lbs) whole pork belly, skin removed
  • 6 onions
  • Parsley
  • Spring onion
  • Dill

Instruction

  • Add the garlic, salt, paprika, fennel, marjoram, mustard, oil, orange juice and honey in a food processor and blitz until it forms a smooth paste.
  • Remove excess fat from the pork belly then wash it and pat it dry.
  • Run your fingers all over the meat to make sure there are no bones or other gristle.
  • Rub the pork on both sides with the prepared marinade.
  • Carefully roll up the pork and tie it.
  • Place the rolled pork belly in a preheated oven, 160°C/320°F/gas mark 3, and roast the meat for 3 hours.
  • Let it rest for 30 minutes before you start slicing it.
  • [Optional] For even more spectacular flavor you can place each slice in a very hot frying pan (no oil needed) and fry each side for 30-40 seconds. The fat on the inside will melt and become crispy.
  • Top with semi-caramelised onions, some chopped parsley, spring onion and dill. Enjoy!