Here’s a recipe I put together to go on an Easter recipe card for my local butcher Robert & Edwards, Reigate. Typically Easter is about lamb but we wanted to do something a little different so chose a pork belly wrapped with lots of fresh herbs, crushed fennel seeds, lemon and seasoning. It’s something you can prepare the a day ahead and just bring up to room temperature for half an hour before putting on the BBQ to roast. I’m a great fan of pork loin and belly on the BBQ as roasting these meats outdoors, where the BBQ draws the damp outdoor air, really helps to keep the meat lovely and juicy.
Get down to you local butcher this weekend and ask them for something a little different with a pork belly. Give it a go and let me know how you get on and what you thought of it.