Sage-roasted English pork belly recipe

With its alternating layers of fat and meat, pork belly is perfect for slow roasting to a melting tenderness. Add sliced pears to the pan in the final 30 minutes of cooking time for extra flavour, or serve with roasted apples.

Date
November 1st 2013

With its alternating layers of fat and meat, pork belly is perfect for slow roasting to a melting tenderness. Add sliced pears to the pan in the final 30 minutes of cooking time for extra flavour, or serve with roasted apples.

Serves: 6-8
Preparation: 10 minutes
Cooking Time: 3 hours 30 minutes


INGREDIENTS:
2 garlic bulbs, cloves separated
30 ml olive oil
1.5kg pork belly
1 tbsp sea salt
20g Sage

METHOD:

  1. Preheat the over to 160 C, gas mark 2.
  2. Arrange the garlic in the baking dish.
  3. Rub the oil over the pork and the salt into the skin. Place skin side down on the top of the garlic and cook for 3 hours.
  4. Increase the heat to 220 C, gas mark 7. Turn over the pork and cook for a further 40 minutes, adding the Sage for the final 10 minutes, or until the skin is golden and crunchy.