Tuscan roast pork belly

Step 1

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.

Step 2

Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tablespoons sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.

Step 3

Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.

Step 4

Meanwhile, discard all but 2 tablespoons fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.

Step 5

Thickly slice pork and serve with the green beans, lemon and gravy.