MELBOURNE – Friday 4th March

The Taste of Sheraton is coming to the culinary heart of Melbourne. Set against the silhouette of our iconic city, enjoy a languid garden gathering and unforgettable long lunch by our celebrity chefs. Filled with warm hospitality, great company, tantalizing food and delicious local wine – this is a coming together of community that is not to be missed.

Ingredients (Serves 10)

Prep & Cooking time: 1 Hour 30 Minutes + resting time

2.5kg free range pork belly

500g pork mince

1 bunch sage, chopped

½ bunch rosemary, chopped

½ bunch flat leaf parsley, chopped

½ bunch silverbeet

2 green apples, grated

50g fennel seeds

50g garlic, crushed

250g bread crumbs

80ml olive oil

80g butter

Sea salt

Butchers String


Heat pan, add olive oil and butter.

Preheat oven to 260C

Once butter is melted add chopped onions, herbs, seeds, garlic, ½ of the silverbeet and grated apples.

Cook all ingredients until onions become soft, remove from heat and add breadcrumbs, combine and cool.

Once cool blend in food processor, season to taste.

Add breadcrumb mix to pork mince.

Lay pork belly skin side down, spread mince over the belly, ½ cm.

Place remaining silverbeet on one end of belly and roll belly as tight as possible.

Using string to tie belly as tight as possible.

Rub pork with olive oil and sprinkle with salt.

Place in preheated oven, cook at 260C for 25 mins, then 170C for a further 45 mins

Once cooked rest pork for at least 30 mins.

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