Slow Roast Pork Belly

A slice of pork belly per person (200g perhaps)

1 garlic clover per portion

Some sage

String and salt

Cut slices across the skin all the way along the pork belly to help it crackle

Crush the garlic and cut up the sage and mix with a little olive oil and salt (I just mush it all together in a pestle and mortar)

Spread the mixture on the meat side of the bellies

Roll with the skin on the outside and tie with string

Rub salt in to the skin and put on a baking tray

Cook at 220°C for 30 mins at which point the skin should have started to crackle, then turn down to 150°C and cook for a further 2 hours (if you think it is browning too fast turn the temp down a bit more). Rest for a few mins before serving.

Serve with mashed potatoes and veg.