Slow-roasted pork belly with garlic and sage

February 12, 2024 (Last Updated: February 9, 2024)
Slow-roasted pork belly with garlic and sage

Enjoy the succulent flavours of slow-roasted pork belly infused with aromatic garlic and fragrant sage. This recipe promises melt-in-your-mouth tenderness.

Slow-roasted pork belly with garlic and sage

Serves: 8
Prep Time: 15 min Cooking Time: 4 hours

Ingredients

  • 2kg pork belly, off the bone and skin scored (ask your butcher to do this)
  • 15g bunch sage, leaves removed
  • 10 garlic cloves
  • 6tbsp olive oil
  • 300ml white wine

Instructions

1

Pour boiling water over the top of the pork belly so that the skin opens up around the scoring. Drain; pat dry. Put the sage, garlic and oil in a blender and whizz to a paste. Push the paste into the gaps in the scored skin, keeping it off the skin, then rub on the underside. Leave uncovered in the fridge overnight to marinate.

2

Heat the oven to 140°C, 120°C fan. Line a roasting tin with double foil, folding the edges up to make a tray, and pour in the wine. Season the pork and add it skin side up, cover with foil, then cook for 3½ hours until tender.

3

Remove from the foil and place on a rack over a roasting tin. Turn up the oven to 220°C, 200°C fan and cook for a further 30 to 40 minutes until the skin has bubbled and crisped. Remove and allow it to rest for 5 minutes, then cut into squares to serve.

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Recipe and feature image originally from Woman&Home.

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