A weekend lunch worth waiting for.
- 1kg belly pork
- 2 tablespoons fennel or caraway seeds
- 1 tablespoon black peppercorns
- salt and pepper
- 1 small bunch thyme
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 lemons
- ½ red cabbage, shredded
- ½ white cabbage, shredded
- 1 red onion, shredded
- 4 heaped tablespoons full fat mayonnaise
- 4 heaped tablespoons full fat Greek yoghurt
- 1 squeeze lemon juice
- The night before, or a couple of hours before you eat dry roast the fennel seeds and black pepper in a frying pan then grind them with the salt, thyme leaves and garlic.
- Mix this paste with the olive oil and rub it all over the belly pork, skin and flesh sides.
- Leave to marinate for as long as you have.
- Preheat the oven to 180.
- Before cooking rub in another good glug of oil and roast in a high sided tin, sitting on a trivet, for half an hour.
- Then turn the oven down by 20 degrees, squeeze the juice of one and half lemons over the skin and roast for another 2 hours.
- Turn it back up to 180 or 200 degrees and roast for another 30 minutes.
- You might want to drain off the fat sitting under the meat before turning up the heat as it will smoke in the very hot oven.
- Mix the onion and cabbage with the yoghurt, mayo and lemon juice for the coleslaw and serve along with the belly pork.
Tips: Both the pork and coleslaw are great cold the next day too, so don’t throw away the leftovers.
Per serving this recipe contains 80.3g fat, 75.3g protein and 18g carb.