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Slow-roasted pork belly with garlic and sage

by Jane Curran on Thursday, 3 February 2011

The simple flavours of the sage and garlic work so well with the pork.

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  • Serves 8

  • Prep time 15 mins

  • Cooking time 4 hrs

    plus marinating
  • Total time 4 hrs 15 mins

    plus marinating
  • Skill level Easy

  • Calories 690 per serving

  • Prepare ahead yes

Ingredients

  • 2kg (4½lb) piece outdoor reared, British pork belly, off the bone and skin scored (ask your butcher to do this)
  • 15g (½oz) bunch sage, leaves removed
  • 10 garlic cloves
  • 6tbsp olive oil
  • 300ml (½pt) white wine

Tip

Serve with giant butter beans gently heated through in olive oil with cherry tomatoes and lots of fresh parsley.

Preparation

  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 140C, 120C fan, 275F, gas 1. 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 220C, 200C fan, 425F, gas 7 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.