Crispy pork belly

This method of braising the pork in milk and then roasting brings you the best of both worlds: moist, juicy meat and crispy crackling.

• 1.5kg pork belly, scored
• 2 teaspoons oil
• 1 teaspoon salt
• 1/2 teaspoon salt flakes
• 1L milk
• 1 whole head garlic, halved
• 4 sage leaves
• 2 teaspoons fennel seeds

Energy 5296kJ	Fat saturated 31.20g
Fat Total 72.50g	Carbohydrate sugars 7.80g
Carbohydrate Total 11.30g	Dietary Fibre -
Protein 121.60g	Cholesterol 303.00mg
Sodium 4703.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 240C or 220C fan-forced.

2. Step 2

   Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.

3. Step 3

   Reduce oven to 180C or 160C fan-forced. Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.

4. Step 4

   Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.