- 2kg pork belly, off the bone and skin scored (ask your butcher to do this)
- 15g bunch sage, leaves removed
- 10 garlic cloves
- 6tbsp olive oil
- 300ml white wine
- Pour boiling water over the top of the pork belly so that the skin opens up around the scoring. Drain; 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, keeping it off the skin, then rub on the underside. Leave uncovered in the fridge overnight to marinate.
- Heat the oven to 140°C, 120°C fan. 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.
- Remove from the foil and place on a rack over a roasting tin. Turn up the oven to 220°C, 200°C fan and cook for a further 30 to 40 minutes until the skin has bubbled and crisped. Remove and allow it to rest for 5 minutes, then cut into squares to serve.