- 1 bunch of thyme
- 1 bunch of rosemary
- 1 head of garlic
- 150ml olive oil
- 1 piece of pork belly (2–3kg)
- 1 bottle of white wine
- sea salt
- black pepper
Turn on the oven to 250°C or its highest setting
Blend the herbs, garlic and olive oil to a paste
Lay the pork belly in an oven tray, skin-side down, and sprinkle lightly with salt and pepper. Spread the herb mixture evenly all over the top, pressing it on so it sticks to the meat.
Turn the belly skin-side up, wipe the skin dry with kitchen paper and sprinkle sea salt evenly all over the skin (but don’t put too much on, as it might create a crust and prevent the crackling forming). Roast for 1 hour, turning the tray around every 20 minutes.
Once the skin has formed some crackling, turn the oven down to 170°C, pour the white wine into the tray (avoiding the pork skin) and roast for another hour. If the skin starts to burn, cover it with foil.
Turn the oven down to 110°C and roast for another hour, until the skin has crackled completely and thoroughly dried.
Remove the pork from the oven and cut into strips. Serve with rhubarb and ginger relish