sage roasted pork belly
- 2 heads garlic, cloves separated
- 2.3kg pork belly, on the bone
- ¼ cup (60ml) olive oil
- ⅓ cup sea salt flakes
- 4 bunches sage
- Preheat oven to 160°C (320°F). Arrange the garlic over the base of a baking dish. Rub the olive oil all over the pork belly and rub the salt into the skin. Place skin-side down on top of the garlic and cook for 3 hours.
- Increase the heat to 180°C (355°F). Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.
This is my go to recipe when I’m having friends round. After the pork has been in the oven for an hour, I put a red apple in a separate oven tray (one apple per person, whole apple stalk and all) then I serve the dish straight from the oven with the pork, the apple and a greek salad that I’ve prepared earlier in a rammikin pot. Everyone loves it and the whole lot is super easy!!