Crispy Pork Belly

Ready in 2 hours Serves 6

1-1.2kg pork belly, skin scored 1 tsp salt

Ground black pepper

2-3 sage leaves

2-2½ cups milk, wine or cider

Preheat oven to 240C fanbake. Pat the skin of the meat dry and season the flesh side with salt and pepper. Sprinkle the sage leaves on the bottom of a metal baking dish and place the pork on top, skin-side up. Season the top with salt.

Roast for 20-30 minutes at 240C until the skin is starting to blister and crackle. Watch closely for burning. Pour the milk, wine or cider around the meat to come about half to two-thirds of the way up the sides of the pork.

Reduce the heat to 160C and roast for a further 1½ hours or until the meat is meltingly tender. Check the level of liquid during cooking and if it has evaporated add a little more to the pan.

Remove the pork from the oven and allow it to cool. For easiest cutting, place flesh-side up on a chopping board and use a heavy, sharp knife to slice it into pieces about 3-4cm thick. Serve warm or at room temperature.