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Sage Roasted Pork Belly

Donna Hay
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Ingredients
  

  • 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.