[WATCH] Tying a rolled pork belly

Watch Sean Gravina tie a pork belly roast to get ready for the oven

Tying a rolled pork belly

Ingredients

• 1 tsp black peppercorns
• 3 garlic cloves, finely chopped
• 1 large bunch of fresh thyme, leaves only
• 3 tbsp olive oil
• 1½ - 2kg piece pork belly (skin on) cut from the slimmer half, skin scored
• 2 lemons
• Pork mince

Method

1. Toast the spices in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the garlic and half the thyme to make a paste, then mix with 2 tbsp olive oil.
2. Mix in with the pork mince.
3. Lay the pork on a board skin-side down. Spread the mince and neatly roll the meat into a joint surrounded by the skin then use butchers' string to tie the joint tightly at regular intervals to hold the joint together. Cover and chill, leaving to marinate for a few hours or overnight.
4. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp remaining olive oil.

This recipe was first shown on Gourmet Today TV, aired on 19 December, 2014.