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
  1. 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. 
  2. 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.
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