You Will Need:

Ina’s Tip

If serving at room temperature, slice on a meat slicer for more economical portions. Variations To extend the main course, make up one pack of our Poultry Stuffing Mix. Use ± half of the prepared stuffing and spread it over the meat after the Basil Pesto and before rolling up. The remaining stuffing can be rolled in to small balls, wrapped in streaky bacon and roasted with the pork for the initial 30 minutes at 200 °C.

Method:

Unroll pork belly if rolled and flatten meat out.

Season meaty side with Garlic Pepper Seasoning then spread generously with Basil Pesto.

Re-roll belly and tie with string. Score the rind with a sharp knife in between the string.

Season skin generously with Seasoned Sea Salt.

Place pork on a tray and leave open in the fridge overnight to dry out the skin.

Adjust the oven rack to one slot below the middle position. Initially preheat the oven to 200 °C.

Place open on a rack in a roasting pan.

Roast for ½ hour at 220 °C.

Turn the temperature right down to 150 °C and continue roasting for 1 hour until internal temperature registers 75 °C and the pork skin is nice and crispy. (calculate

± 15 minutes per kg)

Allow to rest before carving. Remove string. Can be served warm or at room temperature.

Serve with mustard on the side.