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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!