Make it Scotch

Martini Pork Belly

  • Prep 15-20 mins
  • Cook 3 hours
  • Serves 4

Ingredients

Cooking Method

  • 1
    With a mortar and pestle grind the salt, coriander seeds, peppercorns, cloves, seeds from the cardamom pods, nutmeg and zests to a rough powder.
  • 2
    Score the meat on both sides in a criss-cross fashion. Rub the spice mix into both sides of the meat. Leave to marinate in the fridge for 24 hours if possible, but at least overnight.
  • 3
    Rinse the meat under water and pat dry. In a roasting tin place the coriander leaves and then the meat on top. Pour over your ‘martini’ of gin and vermouth. Cover with foil and roast for 2.5 hours at 150C.
  • 4
    Remove the foil, turn the heat to 220 and cook for a further 30 minutes to brown. Rest for 10 minutes or so and carve and serve.
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