1 ½ Kg Pork Belly

5 Cloves Garlic

5 Rosemary sprigs (Remove stalks)

½ Cup Coarse salt

5 Sprigs Thyme (Remove stalks)

5 Sprigs Sage

½ Tbsp Fennel seeds

1 Tbsp Extra Virgin Olive Oil

Roughly chop Rosemary, Sage, Thyme & Garlic.

Place Pork skin down, rub with ½ the salt, then press on the Garlic & Herbs. Roll & Truss closed with butcher’s string.

Score the Pork Rind at 2cm intervals, rub with Olive Oil and the remaining salt.

Place Pork in a Baking Tray and Cook in your Wildcat Wood-fired Oven at 250oC for ½ an hour. Baste a couple of times during this ½ hour.

Allow oven to cool by opening oven door until it is at 190oC and then cook for another 1 ½-2 hours.

Pork is cooked when the juice runs clear when pierced.

Slice and serve with Apple sauce, gravy and your favourite vegetables.

*If you are cooking baked vegetables place them in oven ½ hour before Pork has finished cooking and leave in until Pork has rested for 15 mins.