Cooking Time: Approx 3 hours plus 10 minutes resting
Nutrition Information per serving
- 1kg Specially Selected Pork belly 1 tsp sea salt 1 tsp coriander seeds ½ tsp black peppercorns 5 juniper berries 2 cloves 2 green cardamom Zest half lemon Zest half orange Good pinch nutmeg Small bunch coriander leaves 50ml gin 25ml vermouth
1.With a mortar and pestle grind the salt, coriander seeds, peppercorns, cloves, seeds from the cardamom pods, nutmeg and zests to a rough powder.
2. Score the meat on both sides in a criss-cross fashion. Rub the spice mix into both sides of the meat. Leave to marinate in the fridge for 24 hours if possible, but at least overnight.
3. Rinse the meat under water and pat dry. In a roasting tin place the coriander leaves and then the meat on top. Pour over your ‘martini’ of gin and vermouth. Cover with foil and roast for 2.5 hours at 150C.
4. Remove the foil, turn the heat to 220 and cook for a further 30 minutes to brown. Rest for 10 minutes or so and carve and serve.
Serving Suggestion: Serve with mashed potatoes and wilted spinach for a delicious Spring meal.