1kg British pork belly, off the bone and skin scored (ask your butcher to do this)

15g bunch sage, leaves removed

5 garlic cloves

3tbsp olive oil

150ml white wine

1 Pour boiling water over the top of the pork belly so that the skin opens up around the scoring. Drain and pat dry. Put the sage, garlic and oil in a blender and whizz to a paste. Push the paste into the gaps in the scored skin and rub on the meat on the underside, keeping it off the skin.

2 Heat the oven to 140 C, Gas 1. Line a roasting tin with double foil, folding the edges up to make a tray, and pour in the wine. Season the pork and add it skin side up, cover with foil then cook for 3½ hours until tender.

3 Remove from the foil and place on a rack over a roasting tin. Turn up the oven to 220 C, Gas 7 and cook for a further 30 to 40 minutes until the skin has bubbled and crisped. Allow to rest for 5 minutes out of the oven and cut into squares to serve. Serve it with warm butterbeans, or mashed potato.

Per serving 690 cals, 57g fat (19g saturated), 0.2g carbs

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