- 2 teaspoons fennel seeds.
- 1 tablespoon cumin seeds.
- 4 cloves garlic, minced.
- 1/4 cup roasted hazelnuts, finely chopped.
- 2 stalks rosemary, leaves picked and finely chopped.
- 1/2 cup sage leaves, finely chopped.
- 1/4 cup extra virgin olive oil.
- sea salt.
- 1.5 kg pork belly, skin patted dry.
- kitchen string.
- 1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7.
2. Heat a frying pan over medium heat. Add in the fennel and cumin seeds and toast for a few minutes until browned. Tip seeds into a small bowl and add in the garlic, hazelnuts, rosemary, sage and half of the olive oil. Stir until everything is combined.
3. Pat the skin of the pork belly dry and then score with a stanley knife in 1cm intervals all the way down the skin (alternatively, you can get your butcher to do this for you!). Place pork skin-side down on the bench.
4. Cover the flesh in the hazelnut mixture. Pull up the long sides of the pork belly so they touch. Using kitchen string, tie the roll as tightly as possible in 2cm intervals. Massage the rest of the olive oil into the skin and sprinkle generously with sea salt. Place pork in a baking dish, skin facing up, and roast for 40 minutes until the skin crackles. Reduce heat to 160°C/325°F/Gas Mark 3 and roast for a further 2 hours and 30 minutes.
5. Remove pork from the oven and cut into 3cm pieces.