- 2kg boneless pork belly (skin on)
- 2 cloves of garlic
- 1⁄2 tsp caraway seeds
- Pinch of ground cloves
- 1⁄2 tsp chilli flakes
- 2 tbsp olive oil
- 2 tbsp thyme leaves
- 2 sliced onions
- 1 tbsp lemon juice
- Get your sharpest knife, and score a criss-cross pattern all over the fat of the pork belly, without cutting into the meat itself. Set aside.
- Get out your pestle and mortar (or bowl and blunt kitchen utensil) and smash up the thyme, chilli, garlic cloves, ground cloves and caraway seeds along with some sea salt. Add some olive oil and lemon juice, and then massage it all over the pork. Leave to stand for 30 minutes at room temperature, during which time you can pre-heat your oven to 220C.
- In a roasting dish, scatter your onion slices to make a bed for your pork. Plonk the meat on top of it, and then roast for a good 30 minutes. Reduce the heat to 170C, and roast for another 3 hours until it’s cooked through and the skin is nice and crisp. Let the pork rest for 20 minutes, then serve sliced with mashed potato, green leaves, and whatever else you fancy.
3 hours 30 mins
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