Ingredients
- Serves 6For the gremolataHalf a head of garlic
- The zest of four lemons
- A handful of flat parsley
- 2kg piece of rolled pork belly
- 1kg of cavalo nero kale
- One medium onion
- Butter for frying
- Six small pieces of smoked streaky bacon
- 500ml cream
- One medium sized crown prince squash
- Olive oil
- Two to three tablespoons of honey
First make your gremolata by finely chopping or blending the ingredients together. Season your pork well with salt and pepper, then cover it with a layer of the gremolata. Roll the belly up like a swiss roll and tie it tightly with string in four places to secure it.
Start roasting it in the oven at 225 C for 45 minutes, then turn the oven down to140 for two hours of slow cooking.
Chop your kale, taking out any thick stems. Then chop and fry your onion in butter to soften it.
Chop and add the bacon to the onion and then add the chopped kale. Cook on a low heat for 30 minutes. Stir in the cream and cook it for a further 30 minutes. (You can even put this in a covered dish and finish it in the oven.)
Seed and chop your squash or squashes into crescent moon shapes with the skin on. Season them, slather them in olive oil and a couple of squeezes of honey. Put them in around the pork about 50 minutes before it is due to be cooked.
