5 garlic cloves
5 sprigs rosemary
½ cup coarse salt
5 sprigs thyme
5 sprigs sage
½ tbsp fennel seeds
1 tbsp of Max’s Award Winning Extra Virgin Olive Oil
1½ kg pork belly
Remove rosemary and thyme from stalks and roughly chop along with the garlic
cloves and sage.
Place pork skin side down, rub with half the amount of salt, then fill with garlic
cloves and chopped herbs and truss closed with butcher’s string.
Score pork at 2cm spacings, rub with a dash of olive oil and the remaining salt.
Cook pork in oven at 230ºC for about 1 hour, basting from time to time then turn
oven down to 180ºC and cook for another 2 hours.
Slice and serve on creamed potatoes topped with a little of the pan juice.
2011 Red Hill Estate Pinot Noir.
ABOUT MAX’S AT RED HILL ESTATE
The multi award winning Max’s Restaurant is located at Red Hill Estate, enjoying
spectacular views over the vineyard to Westernport Bay and Phillip Island. The
menu at Max’s is focused on local, seasonal produce and dishes are designed to
complement the outstanding cool climate wines.
53 Shoreham Road, Red Hill South
03 5931 0177