2kg pork belly, off the bone and skin scored (ask your butcher to do this)
15g bunch sage, leaves removed
10 garlic cloves
6tbsp olive oil
300ml white wine
Serve with giant butter beans gently heated through in olive oil, with cherry tomatoes and lots of fresh parsley.
Pour boiling water over the top of the pork belly so that the skin opens up around the scoring. Drain; pat dry. Put the sage, garlic and oil in a blender and whizz to a paste. Push the paste into the gaps in the scored skin, keeping it off the skin, then rub on the underside. Leave uncovered in the fridge overnight to marinate.
Heat the oven to 140°C, 120°C fan. Line a roasting tin with double foil, folding the edges up to make a tray, and pour in the wine. Season the pork and add it skin side up, cover with foil, then cook for 3½ hours until tender.
Remove from the foil and place on a rack over a roasting tin. Turn up the oven to 220°C, 200°C fan, and cook for a further 30-40 minutes until the skin has bubbled and crisped. Remove and allow it to rest for 5 minutes, then cut into squares to serve.