2.5kg piece boneless pork belly, skin on
2 rosemary sprigs, just leaves
1/2 tbsp fennel seeds
Finely grated zest of 1 lemon
4 garlic cloves
2 tbsp olive oil
2 cups dry white wine
2 onions finely sliced
2 tbsp plain flour
2 cups chicken stock
1/3 cup Marsala
Score skin and fat in criss-cross without cutting meet. Place pork on a rack in the sink and pour over kettle of boiling water. Dry well.
Crush rosemary, fennel, zest, garlic to coarse paste using mortar and pestle. Stir in oil, then rub paste into pork skin. Cover and marinate in fridge 4 hours or overnight.
Preheat oven 220 degrees. Place pork
in a roasting pan and pour over wine. Rub 2 tbsp sea salt into skin, roast for 30 mins. Reduce heat to 160 degrees and cook further hour. Scatter onions in pan, and roast further hour until skin is crisp and juices run clear. Remove onion and pork from pan and loosely cover with foil.
Discard all but 2 tbsp of fat from pan, reserve juices. Place pan over medium heat and stir in flour. Cook 1 minute. Whisk in stock, Marsala, and reserved juices until smooth. Strain and keep warm.
Thinly slice pork, serve with green beans, gravy and lemon wedges.
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