Sage-roasted pork belly

April 1, 2015 (Last Updated: January 11, 2019)
Sage-roasted pork belly recipe

This is a deliciously rich, succulent main dish. Sage-roasted pork belly is simply oozing with goodness.

Sage-roasted pork belly

Serves: 4 – 6
Cooking Time: 3 hours 30 mins


  • 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.

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