SAGE ROASTED PORK BELLY

INGREDIENTS
2 HEADS GARLIC, CLOVES SEPARATED
2.3KG PORK BELLY, ON THE BONE
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.

FULL RECIPES

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