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.
donna hay team
Hi Mischa, what a shame. If your pork is young the rind will be quite soft - we find leaving it to dry out in the fridge uncovered for a few hours helps. Also when buying pork belly look for a good ratio of fat and meat. The DH team
Im not sure what happened…. I followed this to the letter but my crackle was chewy and the meat was dry….. I usually have great success with crispy pork belly but this recipe just wasted expensive meat! :( Back to the old way I’m used to….
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!!