Starters & Salads
Roast Pork Belly Roll with Herbs and a Fennel-Apple Salad
Roast pork belly the Italian way is a treat for any lover of juicy pork. Chef Roman Paulus shows how to score and marinate the skin so it turns beautifully crisp, as well as how to portion and tenderise the meat. A filling of basil pesto and Parmesan gives the roll plenty of flavour. Serve it with roast potatoes and garlic dip and a refreshing salad of fennel, apple and orange.
Prep: 3 h
Servings: 4
Energy: 492 kcal per serving
Method
01.
Score the skin of the pork belly into strips about 1 cm wide. Salt the skin and leave it to rest in the fridge for 1 day. The next day, wash the meat, salt it, cut it so you get the largest possible s…
Register to see the full method
Registration is free and takes half a minute.
Register for free Sign in
