Serves: 10–12 people as part of a buffet
Cooking time: ~1 hr 30 mins total

🧂 Ingredients:

• 2kg pork belly strips, skin-on if possible

• 1 tbsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

• Juice and zest of 1 lemon

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

• 1 tbsp fresh thyme or oregano, chopped (or 1 tsp dried)

• 4 garlic cloves, minced

• 1 tsp fennel seeds, lightly crushed

• 1 tsp smoked paprika (optional but adds great depth)

• Splash of white wine, cider, or chicken stock (for baking tray)

👨‍🍳 Instructions:

🔪 1. Prep:

• Pat the pork belly strips dry with kitchen paper.

• Lightly score the fat (if skin-on) or just poke the surface with a fork to help seasoning stick.

🧄 2. Marinate:

Mix olive oil, lemon zest + juice, garlic, herbs, fennel, paprika, salt and pepper. Rub this mix all over the strips.
Let marinate at least 30 minutes (or refrigerate overnight).

🔥 3. Roast:

• Preheat oven to 200°C (390°F).

• Lay pork belly strips flat on a lined roasting tray, not overcrowded. Pour a splash of wine or stock into the tray (not over the meat).

• Roast for 35–40 minutes, turning halfway.

🔥 4. Crisp Finish:

• Turn oven up to 220°C (430°F) and roast for another 15–20 minutes until golden, crispy-edged, and sizzling.

• If needed, finish under the grill for 3–5 mins to crisp the skin/fat.

⏳ 5. Rest & Slice:

• Let rest for 10 minutes.

• Slice into bite-size chunks or leave as strips for serving.

✅ To Serve:

• Squeeze more lemon over the top.

• Garnish with chopped parsley or rosemary.

• Serve warm or room temp with tzatziki, flatbreads, or salad.

💡 Tips:

• Use a rack if you want extra crispness (fat will drip off).

• If you're prepping ahead, roast until just cooked, chill, and crisp up under a hot oven/grill before serving.

• Works beautifully with couscous, roasted veg, or as finger food with dips.