Ingredients
1 Kg of Pork belly
1 Tablespoon of fennel seeds
2 Tablespoons of ground black pepper
5 Cloves of garlic finely chopped
10 Fresh sage leaves
1 Tablespoon of ground chili
2 Tablespoon of extra virgin olive oil
Table salt
Sea salt.
Juice of one lemon
Preparation
Lay the pork belly with the skin up and rub it with the sea salt and put it in the fridge for a couple of hours. Then wash the salt off with the lemon juice. This will ensure that the pork skin, once cooked, will be crispy and crunchy.
Turn over the pork belly and rub the meat with the olive oil, salt, pepper, chopped garlic and the sage. Roll the pork belly and secure it with cook's string.
The cooking is very important and has to be completed in three stages:
1. In a pre-heated oven cook for 20 minutes at 220 degrees;
2. Cook for further 60 minutes at 150 degrees;
3. Complete the cooking at 220 degrees for another 20 minutes.
Serve hot immediately or cold the following day.
