Serves 6

  • 1 large pork belly, approx. 2.5kg in weight with bones removed
  • 3 tbsp dijon mustard
  • 1 head flat leaf parsley
  • 3 cloves garlic
  • 1 tin anchovies
  • 2 lemons
  • 5 tbsp capers
  • Sea salt
  • Black pepper
  • 1 roll butchers twine


  1. Preheat your oven to 150c
  2. Lay the pork belly out on a chopping board, skin side up. Carefully remove 25% of the skin from the right hand side of the belly by running your knife underneath (you can also ask your butcher to do this for you)
  3. Using a small sharp knife, cut some lines diagonally across the skin, just deep enough to reach the fat layer.
  4. Now flip the belly over to the flesh side to begin seasoning, begin by brushing the meat with the mustard.
  5. Next, season heavily with sea salt and black pepper before draping the anchovies all over. Grate the lemon zest and garlic and spread this evenly
  6. Finish by roughly chopping the parsley and capers and spreading this evenly
  7. Now roll the meat into a tube shape, like you would a swiss roll. The skin needs to be on the outside, with the seasonings in the centre. Use the butchers twine to tie and hold it together, I usually add about 8 single circles tied like shoelaces
  8. Once you have your roll, drizzle the skin with plain oil and sprinkle heavily with more sea salt.
  9. Place on a rack in the oven and cook for 3 hours at 150c, turn the oven up to 240c for a further 20- 30 mins until the skin turns into crackling. For extra crispiness, you can also fry it in a smoking hot pan
  10. Allow the meat to rest for 10 mins before removing the twine. Slice and serve.