Garlic roast pork belly
Ready in 2 hours 30 minutes
1.8kg pork belly, scored
1 tbsp vegetable oil
coarse sea salt
6 small onions, halved
bulb garlic, broken into cloves
small bunch sage
200ml white wine
For the salsa verde:
1 garlic clove, crushed
4 tbsp finely chopped parsley
2 tbsp finely chopped basil
1 tbsp finely chopped chives
1 tbsp capers, chopped
6 anchovy fillets
1 tbsp red wine vinegar
4 tbsp olive oil
1 Bring the pork out of the fridge for 30 minutes before cooking. Drizzle the skin with oil and rub plenty of salt over it. Preheat the oven to 220°C/200°C fan/gas 7. Place the onions in a roasting tin and top with the garlic cloves and sage. Season well and set the pork on top, skin side up. Roast for 30 minutes until the skin begins to blister.
2 Reduce the oven to 180°C/160°C fan/gas 4. Pour the wine around the pork and roast for another 2 hours until the pork is perfectly tender. Allow to rest for 20 minutes before carving.
3 To make the salsa verde, place the ingredients in a small food processor and pulse to a thick paste. Pour into a bowl and serve on the side…
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