Select a piglet belly weighing approximately 1.2 kg.
Score the rind and marinate for about 16 hours with oil, salt, pepper, juniper berries and herbs.
Transfer to a baking sheet and cover with oil and herbs, leaving the rind out.
Place in preheated oven at 140° for two hours.
Serve with mashed potatoes or a side dish of your choice.
Try pairing it with the complexity of aroma and structure of Bine Longhe: although it is a white wine it will go well with the meat and balance the taste with its acidity.
Recipe from Al Callianino
Via Adige 46 Montecchia di Crosara VR