SLOW-ROASTED PORK BELLY WITH SAGE AND CRACKLING

Serves 4 Prep 10 min

Cook 2½ hours + resting

1.5kg – 2kg pork belly

sea salt and freshly ground black

pepper

small handful fresh sage leaves,

roughly chopped

2 onions, chopped

2 carrots, peeled and roughly

chopped

1 stick celery, roughly chopped

1 leek, roughly chopped

4 cloves garlic, skin on, bruised

small handful fresh thyme

2 tbsp (30ml) flour

1½ cups (375ml) dry white wine or

chicken stock

Preheat the oven to its highestsetting (230°C/240°C). Place the pork belly on a chopping board and use a sharp knife to score the skin in strips about 1cm apart. Season the meat and skin liberally with salt and pepper and rub the chopped sage into all the scores.

Place the pork, belly side up, in a roasting tray and pat dry using paper towel. Roast for 25-30 minutes or until the skin has turned to crackling (golden brown and crisp).

Reduce the heat to 170°C and roast for an hour. Remove from the oven and place all vegetables (onions, carrots, celery, leek, garlic and thyme) under the pork. Roast skinside up for a further hour or until the meat is tender.

Remove from the oven, transfer the pork to a board and rest for 10 minutes before carving.

Spoon away any fat from the roasting tray and place directly onto the stove top. Add the flour and stir, scraping the pan residue. Cook for 2 minutes over a low heat.

Add the wine or stock and bring to a simmer, stirring until the gravy has thickened. Season with salt and pepper.

Serve with roast potatoes and braised baby carrots.

#pork #sage #crackling