Tuscan Roast Pork Belly

2.5kg pork belly (skin on)

2 rosemary sprigs leaves picked

1 tbs fennel seeds

Grated zest of 1 lemon

4 cloves garlic

2 tbs olive oil

500 ml dry white wine

2 onions thinly sliced

2 tbs flour

500ml chicken stock

80 ml dry marsala

Score the pork skin and fat in a criss cross pattern without cutting into the meat.  Place the pork on a rack in the sink and pour over a kettle of boiling water.  Dry well.  Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste.  Stir in oil, then rub paste into pork skin.  Cover and marinate for a least 4 hours or overnight.

Preheat oven to 200 degrees.  Place pork in roasting pan and pour over wine.  Rub 2 tbs sea salt into skin then roast for 30 minutes.  Reduce heat to 160 degrees and return to heat for one hour.  Scatter onions in pan and roast for a further 1 hour or until skin is crisp and juices run clear.

Remove onion and pork from pan and cover loosely with foil.  Rest for 15 minutes.

Discard all but 2tbs of fat from pan retaining any juices.  Place pan over medium heat and stir in flour.  Cook for 1 minute then whisk in stock and marsala until smooth.  Strain.  Keep warm.  Slice thickly