Sage Roasted Pork Belly

Sage Roasted Pork Belly

Adapted from Donna Hay's simply sensational Roast Pork Belly, perfect for a family feast. 

INGREDIENTS
  • 2 HEADS GARLIC, CLOVES SEPARATED
  • 6 x 350g PORK BELLY 
  • ¼ CUP (60ML) OLIVE OIL 
  • ⅓ CUP SEA SALT FLAKES 
  • 4 BUNCHES SAGE
METHOD
  1. Preheat oven to 160°C (320°F). 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. 
  2. Increase the heat to 180°C (355°F). Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.

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