Tuscan Roast Pork Belly

Step One: Prepare Your Pork Belly
- With a criss cross pattern score the pork skin, making sure that you don't cut into the meat. Place the piece of pork (meat side down) on a rack (roasting or cake rack is fine) over the sink, and with the kettle just boiled pour the hot water over the pork skin. (Why? Because it makes for crispier crackling) Pat down and remove the moisture with a clean tea towel.

Step Two: Prepare the Marinade
- Create your rubbing paste by finely chopping the rosemary leaves, fennel seeds and garlic. Mix in a small bowl (or use a mortar and pestle, if you have one) with the zest and oil. Rub the marinade onto the pork skin and marinade for a couple hours (or overnight).

Step Three: Cooking
- Preheat oven to 220c. Placing the pork in the roasting tray, pour over the white wine and sprinkle sea salt over the pork skin to taste. Roast at 220c for 30 minutes, before reducing the heat to 160c and continuing to cook the meat for an hour. Add the onions to the pan and cook for a further hour or until the crackling is crisp and the juices run clear.

Step Four: Serve
- Remove the pork and onions from the pan and cover with foil to insulate the heat. Allow the meat to rest for 15 minutes.
- To make the gravy, discard the majority of oils from the pan - leaving roughly 2 tablespoons - and retain all the juices. Place the pan over a medium heat on the stove top, stir through the 2 tablespoons of flour. Add chicken stock and marsala, allow to simmer and whisk until smooth and thickened. Strain if necessary. Keep warm.
- Thinning slice the pork and serve alongside the beans, roasted potatoes and gravy.