This is a deliciously rich, succulent main dish. Sage-roasted pork belly is simply oozing with goodness.
Sage-roasted pork belly
- 2 heads garlic, cloves separated
- 2,3kg pork belly, on the bone
- 60ml (¼ cup) olive oil
- 80ml (1/3 cup) sea salt flakes
- 4 bunches fresh sage
Preheat the oven to 160°C.
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. Turn the pork over, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.
To drink: To drink: F&HE recommends Jordan Chardonnay 2008, a big, full-bodied white, yet still lovely and balanced, with a creamy texture to balance the meat.