This extremely easy Donna Hay recipe was delicious. The pork belly was roasted skin side down for 3 hours on a bed of garlic cloves then roasted skin side up for 30 minutes with some sage. The result was beautiful crisp skin and lovely tender flesh. I have previously found pork belly to be too fatty but when cooked like this it wasn't nearly as fatty. You can buy pork belly on or off the bone. If you can't see it just ask your butcher as spare ribs are simply pork belly that has been separated so they will probably be able to cut you a full piece.
The recipe used whole bunches of sage but I could only get sage with roots still intact so I just used the leaves. I am sure you would get more flavour with whole bunches but I don't feel it would greatly change the dish.
I served the pork with cubed potatoes roasted with duck fat and sea salt and steamed carrots and broccolini.
Rating 8 out of 10.
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