PROJECT M – “Sage Roasted Pork Belly”
At PROJECT M we believe: Wines made with intention are not “objects” but experiences. Those experiences add to the quality of our lives. That such lives create a better world.
Sage Roasted Pork Belly (Recipe by Donna Hay)
Suggested Pairing: Project M 2016 Schlüssel Riesling Willamette Valley
- 2 HEADS GARLIC CLOVES SEPARATED
- 2.3 KG PORK BELLY ON THE BONE
- ¼ CUP (60ML) OLIVE OIL
- ⅓ CUP SEA SALT FLAKES
- 4 BUNCHES SAGE
Preheat oven to 160°C (320°F). Arrange the garlic over the base of a baking dish. Rub the olive oil all over the pork belly and rub the salt into the skin. Place skin-side down on top of the garlic and cook for 3 hours.
Increase the heat to 180°C (355°F). Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.