Ingredients

2 kg	pork belly skin on
2	sprigs of rosemary
1	lemon
4	garlic cloves
1 tbsp	wholegrain mustard
2 cup	dry white wine
2	brown onions
2 tsp	salt
2 tbsp	flour
	chicken stock (optional for gravy)

Equipment

• deep sided oven tray
• mortar and pestle

Method

1. score the pork skin in a cross pattern without cutting into the meat
2. pour a kettle of boiling water over pork skin to get crispy crackling, then pat dry with paper towel
3. put rosemary leaves, garlic, zest of the lemon and mustard in a mortar and pestle and crush to a paste
4. rub paste into pork, then cover and refrigerate 4 hours to overnight
5. preheat oven to 220C
6. line baking tray with baking paper and place pork in the tray and pour wine over
7. rub salt into skin of pork
8. roast for 30 minutes, then reduce heat to 160C then roast for 1 hour more
9. thinly slice onions and scatter around pork in roasting pan then roast 1 hour more
10. remove pork and onion from pan and cover with foil and rest for 15 minutes before carving and serving
11. use juices to make gravy, stir in flour and heat until flour dissolves, for a thinner gravy add chicken stock

Notes

serve with creamy mashed potato or sweet potato and greens eg beans or brocolini cooked in butter and lemon juice

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