- 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.
Preparation: 10 minutes
Cooking Time: 3 hours 30 minutes
2 garlic bulbs, cloves separated
30 ml olive oil
1.5kg pork belly
1 tbsp sea salt
- Preheat the over to 160 C, gas mark 2.
- Arrange the garlic in the baking dish.
- 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.
- 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.