Method
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.
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.
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.
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
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