A delicious main course from Catherine Fulvio.
- 4 tblsp honey
- 1.5 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.