- 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
- Preheat your oven to 150c
- 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)
- Using a small sharp knife, cut some lines diagonally across the skin, just deep enough to reach the fat layer.
- Now flip the belly over to the flesh side to begin seasoning, begin by brushing the meat with the mustard.
- 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
- Finish by roughly chopping the parsley and capers and spreading this evenly
- 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
- Once you have your roll, drizzle the skin with plain oil and sprinkle heavily with more sea salt.
- 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
- Allow the meat to rest for 10 mins before removing the twine. Slice and serve.