Get ready for a taste sensation that's out of this world! This slow-roasted pork belly with crispy crackling is a true culinary delight. Imagine tender, juicy pork with a super crunchy top — it's like a flavour explosion in every bite. This dish is a result of lots of care and time, making the pork melt-in-your-mouth delicious. A true family favourite that is super versatile — enjoy on its own or shredded on sandwiches, pizzas or salads!

Ingredients

Prep and cooking time: 5 hours | Serves: 4

• 1,2 – 1,5kg pork belly, bone in and skin scored
• 10g rosemary
• 10g thyme
• 3 cloves garlic, peeled
• 5g black peppercorns
• 50g sea salt
• 1 onion, roughly chopped
• 250ml white wine

Method

1. Place the rosemary, thyme, garlic, black pepper and sea salt into a blender and blend until fine.
2. Generously rub the salt mixture on the pork — allow to cure for a minimum of 1 hour and a maximum of 12 hours.
3. Rinse the pork belly well under cold water and place it in a deep roasting dish with the white wine and onion.

4. Cover with tinfoil and place in a preheated oven at 120°C for 4 to 5 hours. The meat is cooked when completely soft and falling off the bone.
5. Once cooked turn up the heat to 200°C, remove tinfoil and roast for 30 minutes (or until skin is golden brown and crispy). Serve warm.

This dish is the perfect addition to a festive feast, Sunday roast or pot luck!