My Go To Roast Pork Recipe
This is my go to roast pork recipe when I need to be guaranteed a crispy crackling! I often make this on our Daylesford food photography workshop, as I pop it in the oven first thing in the morning and let it cook with minimal fuss until lunch time. If your pork isn’t crisping up enough, just crank the heat to high and keep an eye on it till you have the perfect crackling.
Sage Roasted Pork Belly
Print RecipeIngredients
- 2 heads garlic, cloves separated
- 2.3kg pork belly, on the bone
- 60ml olive oil
- ⅓ cup sea salt flakes
- 4 bunches sage
Instructions
- Preheat oven to 160°C.
- 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.
- Increase the heat to 180°C. Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.
My Go To Roast Pork Recipe