2.5kg piece boneless pork belly (skin on)
2 sprigs of rosemary, leaves picked
1 tbsp (15ml) fennel seeds
2 tsp (10ml) cumin seeds
1 lemon, zest
3 garlic cloves
2 tbsp (30ml) olive oil
2 cups (500ml) Clover Krush, Apple
2 tbsp (30ml) coarse sea salt
Score the pork skin and fat in a criss-cross pattern, without cutting into the meat.
Place pork on a rack in the sink and pour a kettle of boiling water over it (to aid forming a crisp crackling).
Crush rosemary, fennel, cumin, lemon zest, garlic and olive oil in a pestle and mortar to form a coarse paste and then rub paste into the pork meat.
Cover and marinate in the fridge for at least 1 hour or, preferably overnight.
Preheat oven to 220°C. Place pork in a roasting pan with all of the spices and pour the apple juice into the pan.
Rub the salt into skin and roast for 30 minutes.
Reduce heat to 160°C and return to oven for 1½–2 hours, until skin is crisp and juices run clear.
Rest for 15 minutes, before carving.
CLOVER INGREDIENTS USED IN THIS RECIPE