Sage and Thyme Pork Belly

Only because the crackling was perfect. The crackling was still crispy the next night cold from the fridge.

1 piece pork belly, skin scored

1 handful sage leaves

1 handful thyme leaves

1 tbs salt

1/2 an onion sliced

4 or 5 mushrooms sliced

1 carrot sliced thin-ish

1 cup sparkling white wine

1 cup stock (or more if desired)

2 cloves garlic chopped

1 lemon in quarters

2 tsp (or more) sugar

Olive oil

Chop the herbs. Spread the onion on the bottom of a roasting tray, top with the sliced mushroom and carrot. Pour over a little oil. Place the pork belly on top, pour on a little oil, add on the salt and chopped herbs and rub into the skin. Pour the wine in, avoid getting any on the skin, add in 3/4 of the lemon quarters and cover with foil. Cook in a preheated 170C oven for 1 hour then remove the foil, roast for a further hour then remove from the oven. Place the veg (pulp of the lemon only) and liquid from the roasting tray in a small saucepan with the stock and garlic. Simmer while the skin crackles then blitz with a stick blender. Check for seasoning, add some sugar and a squeeze of lemon.

To crisp the skin stick the belly under the griller, two shelves down so it doesn't burn, on high, rotating it every few minutes to get an even, super crispy result. 

I served this with blanched asparagus and a sweet potato and potato mash with some marinated feta mixed through.