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.
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