When it comes to roasting, there aren’t many things more forgiving than pork belly. All that fat keeps things lovely and moist even if it is overcooked a little so fear not. When rolled like I have here it is not only a good looking roast, but the lack of bones make for super easy carving. As with all meat, it’s best if it is at room temperature before it goes into the oven so take the pork out of the fridge a few hours before you’re ready to cook.

 

3 heads garlic

1 small bunch sage, leaves picked & roughly chopped

1T smoky paprika

2T fennel seeds, ground

2T olive oil

2kg pork belly, bones removed and skin scored (get your butcher to do this)

2T olive oil, extra

3 red onions

8 small apples

1C (250mL) dry white wine

 

Preheat oven to 180C. Break garlic into individual cloves but leave the skins on. Place in a small ovenproof dish and bake for 20-30mins or until garlic is very soft. Allow to cool and then squeeze out soft flesh into a small bowl, discarding the skins. Stir through sage, paprika, fennel seeds and olive oil to form a chunky paste. Season. Place pork belly on a wire rack skin side up and position over the sink. Pour boiling water oven the skin to soften it then pat dry. Place belly on a clean surface skin side down and spread the paste in a long row down the center of the belly. Roll the belly into a log and tie with kitchen string to hold in place. If any of the garlic mix oozes out just stuff it back in the best you can. Increase oven temperature to 250C. Peel and slice each onion into three thick rounds and place in a layer on the bottom of a baking dish. Place pork on top of the onion with the join side down. Rub with extra olive oil and sprinkle generously with sea salt. Bake for 30mins. Reduce heat to 160C and add wine and 1C water. Score apples in a ring around their middles and place in the baking dish next to the pork. Bake for an additional 2 1/2 to 3 hours or until pork is tender inside and the skin is golden. Drain cooking juices into a saucepan and allow pork to rest in a warm place. While the pork is resting bring juices to a simmer to reduce slightly.  To serve slice pork into round approx 1cm thick divide pork slices, onion and apples between 8 warmed plates. Drizzle over reduced juices and serve immediately. For a delicious Sunday lunch, serve with braised fennel, hasselback potatoes and a green salad.