Sage Roasted Pork Belly

Parmesan-Crumbed Lamb Cutlets


  • 2 Heads Garlic, cloves separated
  • 2.3kg Pork Belly, on the bone
  • 1/4 cup (60ml) olive oil
  • 1/3 cup sea salt flakes
  • 4 bunches sage


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 in the Baking Oven.

Transfer to the Roasting Oven. Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.

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