1 ½ Kg Pork Belly
5 Cloves Garlic
5 Rosemary sprigs (Remove stalks)
½ Cup Coarse salt
5 Sprigs Thyme (Remove stalks)
5 Sprigs Sage
½ Tbsp Fennel seeds
1 Tbsp Extra Virgin Olive Oil
Roughly chop Rosemary, Sage, Thyme & Garlic.
Place Pork skin down, rub with ½ the salt, then press on the Garlic & Herbs. Roll & Truss closed with butcher’s string.
Score the Pork Rind at 2cm intervals, rub with Olive Oil and the remaining salt.
Place Pork in a Baking Tray and Cook in your Wildcat Wood-fired Oven at 250oC for ½ an hour. Baste a couple of times during this ½ hour.
Allow oven to cool by opening oven door until it is at 190oC and then cook for another 1 ½-2 hours.
Pork is cooked when the juice runs clear when pierced.
Slice and serve with Apple sauce, gravy and your favourite vegetables.
*If you are cooking baked vegetables place them in oven ½ hour before Pork has finished cooking and leave in until Pork has rested for 15 mins.