- 4 tblsp honey
- 1.50 kg pork belly (with bone in or ask your butcher to remove it but keep the bones)
- 200 ml white wine
- 2 onions (cut in half)
- 2 carrots (cut into chunks)
- 2 tsp fresh thyme
- sea salt and cracked black pepper
- 300 ml chicken stock
- 1 lemon
- Heat the oven to 150°C (Gas 3). De-bone and skin the pork belly. Score diagonal lines across the pork with a sharp knife. Rub with salt, pepper and thyme. Cut the onions in half, put the onions, cut carrots and the pork bones into the roasting tin. Cover with the removed skin this is now your trivet onto which you place the pork belly scored side up.
- Pour the white wine into the roasting tin. Roast for about 2 hours until it is cooked through. Cover with foil if the scored skin is browning too quickly. Meantime mix the honey and lemon juice together to make the glaze.
- When it is cooked, remove the pork from the oven and, using a pastry brush, glaze the meat by pouring the lemon mix over the top of the pork. Pop the glazed pork belly back in a hot oven (about 180°C or 200°C) to brown for ten minutes.
- Take the meat out of the oven, put it on a plate and cover with tin foil to allowing it to rest. De-glaze the roasting pan by placing it on the hob, adding the chicken stock and mixing well. Then strain the juices from the pan into a saucepan and bring to a simmer to reduce and until it thickens slightly. Serve the pork with Fagioli alla Maruzzara and the sauce spooned over.