Dish Magazine

dish.co.nz

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

1½ to 2 kilogram piece pork belly, skin scored at 1 cm wide intervals (we use Freedom Farms)

sea salt and freshly ground pepper

2 quarters preserved lemon

¼ cup sage leaves

2 tablespoons rosemary leaves

3 cloves garlic

½ to 1 teaspoon dried chilli flakes

1 tablespoon olive oil

kitchen string

Directions at dish.co.nz

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