1,5 kg whole deboned pork belly, ask your butcher to score the skin
¼ cup Margarine
4 garlic cloves
5 cm, fresh ginger, peeled and grated
Handful sage, chopped
Handful thyme, chopped
1 tbsp. fennel seeds, toasted
6 peaches, halved
2 tbsp. Margarine
2 tbsp. honey
Preheat the oven to 160°C. Place the Pork belly skin side down on a clean work surface.
Season the inside of the pork belly with salt and freshly ground black pepper.
Combine the margarine, garlic, ginger, sage, thyme and fennel seeds in small bowl. Spread the margarine mixture over the inside of pork.
Roll the pork belly up and tie with kitchen rope at 1 cm intervals. Roast in the oven for 1 hour. Raise the temperature to 200°C. And roast for another 30 minutes.
Add the peaches to the roasting pan. Melt together the margarine and honey. Drizzle the peaches with the margarine and honey mixture. Roast for another 30 minutes or until softened and caramelized.
Remove the peaches from the oven. Switch on the grill setting. Place the pork on the middle shelf (if it is too close to the grill it will burn) Grill the pork for 5 -10 minutes or until a nice crackling appears on the skin.