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Ingredients
- 2 kg boneless pork belly skin scored
- 1 tbsp fennel seeds freshly ground
- 1 tsp ground black pepper
- 1 tsp chilli flakes
- 3 garlic cloves finely chopped
- 10 sage leaves finely chopped
- 1 tbsp extra virgin olive oil
- sea salt flakes
Instructions
- The day before place the pork, rind-side down on a chopping board. Cut into the thickest part of the pork along the long side, three-quarters of the way through to form a flap. Evenly sprinkle over the fennel seeds, black pepper, chilli flakes, cloves, and sage leaves.
- Roll pork up firmly from the long side and tie with kitchen string at 5cm intervals. Place on a small wire rack and leave uncovered in the fridge overnight.
- Allow the pork to come up to room temperature. Rub pork skin with olive oil and salt flakes, massaging well into skin.
- Preheat microwave to convection 220°C.
- Roast pork for 60 minutes, until the crackling has formed. When the microwave beeps, Place the oven on 150°C and cook for a further 20 minutes.
- When cooking is complete, remove from the microwave and allow to rest for 15 minutes before slicing.
