• 1.5kg pork belly, skin scored
  • 4 cloves of garlic, crushed
  • 1 L beef stock
  • 5 sprigs of thyme
  • 1 stick celery, sliced
  • 3 carrots, sliced
  • 2-3 onions, sliced
  • 1cup white wine
  • 2 tbsp sage, chopped


Preheat your oven to 220 deg C. Season the pork well with salt and crushed black pepper. Place the pork on a deep roasting tray and roast for 30-40 minutes until the skin starts to crisp up, turn the heat down to 160 deg. C. Remove from the oven; add the vegetables, wine, stock and thyme, covering the pork. Now cover the tray with foil and braise for a further 3 hours.

Remove from the oven. Carefully remove the pork from the tray; pour the vegetables and stock through a fine strainer. Pour the liquid into a sauce pot, scoop off the fat, reduce by half over a medium, thicken the sauce with a teaspoon corn flour mixed with teaspoon water, add the chopped sage, set aside and keep warm.

Serve with potato dauphine, roasted beetroot, apple puree and the sauce.


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