Tuscan slow cooked pork with lemon garlic and rosemary

Clues in the name…. does take several hours to marinate and then cook, but definitely worth the effort. Although it takes a while, you don’t have to be watching it – stick it in the oven and forget about it !

First of all this needs to marinate for a couple of hours, preferably overnight. For the marinade you will need

2.5kg (or thereabouts) Belly pork

One lemon – zest removed

Couple of sprigs of rosemary

Teaspoon of fennel seeds

Clove of garlic finely chopped/minced.

Firstly, score the pork rind in a cross cross fashion and ensure it is bone dry.

Then make the marinade by removing leaves from rosemary stalk, and combine with lemon zest, fennel seeds, and garlic in a pestle and mortar and pound away at it for 5 mins until everything is combined and bashed together. Then add a drop of oil to form a paste like mix and rub this mix all over the belly pork. Put this in an airtight container in the fridge for a couple of hours – preferably overnight.

Remove the meat from the fridge and place in a roasting dish, pour over a little olive oil and sprinkle with some sea salt then roast on a high heat for 30 mins. After 30 minutes, turn heat down really low and add 2 large glasses of white wine (approx 500 ml), and 2 large glasses of chicken stock and cover with foil, now cook for a further 4 hours (around 120 degrees); I periodically check back to make sure there is still liquid in the roasting tray and top up with a little water if needed. I have also cooked this longer and slower – it’s up to you. An hour before it’s due to come out of the oven, remove the foil.

After 4 hours remove from the oven and add the lemon juice to the roasting dish, mix around. Now serve the pork with some fresh green vegetables – it really is delicious.

(If there is too much liquid in the roasting dish, stick it in a pan and bring to the boil for a few minutes and this will reduce and thicken).


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