Moroccan Pork Belly

1 Pork Belly Rolled
1 tablespoon olive oil
2 teaspoons Whittington’s Moroccan spice
2 tablespoons fresh lemon juice
3 tablespoons salt
Combine the lemon juice, olive oil, Moroccan spice in an empty jar or bottle (or salad dressing cruet if you have one) and shake variously to ensure the spiced as well incorporated and emulsifies. Take pork out the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently massage the Moroccan marinate into the skin. Allow to marinate for at least 1 hour. Preheat oven to 220°. Place pork in the oven and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces form the bottom of the tray over the pork and cook for another hours. Let pork belly rest for 20 minutes before serving. For a more intense flavour use the Moroccan pan juices to make a gravy.
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