Sage roasted pork belly

Salads & Sides & SoupsMeat Poultry & Fish

Nov 3

Perfect pork belly combines tender meat with a top layer of melty fat and unbeatably crispy skin. Butchers typically sell pork belly in large slabs or cut into long, inch-thick strips. Here, simple to make and so delicious, with fresh sage and sea salt. It’s easy to make and so delicious!

2 heads garlic

5 pounds Canadian pork belly

1⁄4 cup olive oil

1⁄3 cup coarse salt

8 sprigs sage

Preheat oven to 325°. Rub pork with olive oil and salt; place fat side down in a large baking pan, lined with garlic cloves. Bake for 3 hours. Increase oven temperature to 350°; turn pork fat side up, cover with sage sprigs and bake for another 30 minutes or until skin is golden and crunchy. Serves 4-6.

ChristmasPork BellySage