1-2 kg belly pork bones and rolls
3 tbsp olive oil
3 tsp salt
1 tbsp freshly milled black pepper
3 tbsp chopped rosemary
2 garlic cloves
2 tbsp fennel seeds

3 tbsp olive oil


Unroll the belly pork and using a sharp knife score the external fat approx 1 cm all along the skin.

Drizzle with olive oil on both sides and season with 1 tsp salt, pepper, garlic, chopped rosemary and fennel seed.

Roll the pork back up and tie it together before placing it in a roasting tray.

Add two chopped onions to the roasting tray.

Season the pork with the remaining salt and pour in 1 pint of water.

Cook the pork for 1 hour at 180°c and then 2 more hours at 140°c.

When the pork is cooked remove it from the oven and leave to rest for 20 minutes before carving.

This pork is great for leftovers so don’t worry, you can never make too much.