1 piece pork belly 1.8 kg, (4 pounds) skin on
2 whole bulbs of garlic
1/4 cup olive oil
1/4 cup sea salt flakes
Pork belly is almost impossible to get wrong and sooo good! Ask your butcher for a piece with the least amount of fat and bone in, if possible. Try to leave the pork in the refrigerator uncovered overnight so the skin really dries out, this will ensure a great crackling.
Pairs well with …..
Apple and celeriac salad and roasted potatoes
Hints and tips:
If the meat isn’t tender it usually means it hasn’t cooked for long enough. Leave for another 30 minutes and check again. It won’t dry out because of the fat content.
Preheat oven to 160C (320F).
Break up garlic bulbs leaving skin on and place in a baking tray lined with baking paper.
Rub olive oil all over pork belly. Follow with sea salt ensuring the skin and sides are well covered.
Place skin side down on garlic cloves in baking dish. Bake for approximately 2 ½ hours. Meat should be very tender and break off with a fork.
Turn pork over and increase temperature to 180C (325F) and bake until skin turns to crackling, about 30 minutes.
Remove from oven and let rest for 10 mins before slicing to serve.