Pork belly with onions and potatoes

Serves 6–8

Ingredients:

2 1⁄4lb (1kg) piece of pork belly

1 tsp sea salt

6 tbsp olive oil

3 large onions, cut into eighths

4 large potatoes, cut into wedges

9oz (250g) button mushrooms, halved

1¼ cups white wine

4 garlic cloves, chopped

1 heaped tbsp fresh thyme

2 cups vegetable stock

1 tsp freshly ground black pepper

Method:

1 Preheat the oven to 425°F (220°C). Deeply score the skin of the pork belly, then rub the salt and 2 tablespoons of the oil into it. Transfer to a baking pan and place in the oven for 20 minutes, or until the skin has become crackling. Remove from the oven and reduce the temperature to 300°F (150°C).

2 Heat the remaining oil in a large frying pan, add the onions and potatoes, and cook for 10 minutes, stirring constantly. Add the mushrooms and cook for 5 minutes. Add the wine and cook for 2 minutes. Transfer the mixture to a large baking dish, add the garlic, thyme, stock, and pepper, and combine. Nestle the pork into the mixture, ensuring the crackling isn’t covered, and roast in the oven for 1½ hours.

3 Allow to rest for 10 minutes, then cut the pork with scissors, and serve with steamed broccoli.

Pork belly with onions and potatoes