- 1 Pork Loin or Belly (boned & skinned)
- 1 Scored Pork Skin
- 1 Onion
- 1 Handful of each of Parsley, Fresh Rosemary, Fresh Thyme
- Grated Rind of 1 Lemon
- 2 Garlic Cloves
- Teaspoon Fennel Seeds
- Olive Oil
Put Onion and herbs in a food processor and blitz to a paste.
Rub paste into the pork and roll, wrap scored skin around and tie off. Rub skin with a salt and any remaining paste.
Roast at 120 degrees for about 4 hours then turn up the heat to get the crackling for the last 30 – 45 minutes.
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