This method of cooking pork belly produces succulent meat and each slice is capped with crunchy crackling.
Handful of herbs including sage, bay leaves, thyme, rosemary and a few kaffir lime leaves I you have them
1 large carrot, peeled and thickly sliced
1 large leek, rimmed, washed and thickly sliced
2 heads garlic, top trimmed a little to make it easier to squeeze out cooked garlic
1 large red onion, peeled and quartered
½ cup dry white wine
800g boneless pork belly
1 tsp smoked paprika
1 tsp sea salt
1 tsp fennel seeds
1 tsp coriander seeds
2 Mix rub ingredients on a plate and rub over the meaty side of the pork.
3 Transfer pork to casserole meaty side down, smearing the top with any rub you have on your fingers. Cover casserole with a lid. Cook pork for 2 hours.
4 Remove casserole from oven. Increase heat to 220°C (425°F). Transfer pork to a shallow ovenproof tin and return to the hot oven for 25-30 minutes until the pork crackles. Transfer pork to a board and let it rest for 10-12 minutes.
5 Slice pork with a sharp knife (see Recipe Notes) and transfer to a heated platter. Serve immediately.
If the skin fails to crackle properly, carefully finish it under a preheated grill.
You might find it easier to snip through the crackling with scissors. Then use a sharp knife to slice through the meat.
You can serve the vegetables in the casserole if you like – they will be full of flavour – but drain them well by tilting the casserole, and tip them onto a plate lined with paper towels.