Belly of Pork With Garlic, Lemon and Thyme Recipe

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Belly of Pork With Garlic, Lemon and Thyme

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Ingredients:

Serving

Directions:

Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
Remove from oven, slice and serve with salsa verde.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1365.03 Kcal (5715 kJ)
Calories from fat	1262.5 Kcal
		% Daily Value*
Total Fat	140.28g	216%
Cholesterol	144mg	48%
Sodium	70.24mg	3%
Potassium	461.62mg	10%
Total Carbs	7g	2%
Sugars	1.14g	5%
Dietary Fiber	1.54g	6%
Protein	19.04g	38%
Vitamin C	22.8mg	38%
Iron	2.8mg	15%
Calcium	37.3mg	4%

Amount Per 100 g
Calories	489.34 Kcal (2049 kJ)
Calories from fat	452.59 Kcal
		% Daily Value*
Total Fat	50.29g	216%
Cholesterol	51.62mg	48%
Sodium	25.18mg	3%
Potassium	165.48mg	10%
Total Carbs	2.51g	2%
Sugars	0.41g	5%
Dietary Fiber	0.55g	6%
Protein	6.82g	38%
Vitamin C	8.2mg	38%
Iron	1mg	15%
Calcium	13.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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