:quality(70):focal(3932x2535:3942x2545)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/SZAAEYIGDBDKRM2VJBBJ7OUJGA.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
Ingredients
- 1.5 kg of rolled pork belly
- 4 garlic cloves, minced
- 2 tbsp fresh thyme leaves
- Salt and pepper
- 1 tsp olive oil
- For the sage salsa:
- 1 tbsp olive oil
- 1 bunch of fresh sage leaves
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 4 jalapeños, chopped
- Preheat the oven to 220 degrees. Score the skin of the pork in a horizontal pattern, being careful not to cut too deep into the meat. Rub the minced garlic and thyme leaves all over the pork, pushing them into the scored skin. Season the pork generously with salt and pepper. Drizzle a bit of olive oil over the skin. Place the pork on a rack in a roasting pan, skin side up. Roast the pork in the preheated oven for 30 minutes to crisp up the skin.
- Reduce the oven temperature to 160 degrees and continue roasting for about two and a half to three hours, or until the internal temperature reaches 70 degrees and the meat is tender.
- For the sage salsa: Heat the olive oil in a pan over medium heat. Add the sage leaves and fry for about two minutes, until they become crispy. Remove them from the oil and drain on paper towels. In a bowl, combine the fried sage leaves, chopped jalapeños, minced garlic and lemon juice. Season the salsa with salt and pepper to taste.
- Remove the pork from the oven and let it rest for 15 minutes before slicing. Serve the sage and jalapeño salsa alongside the crispy skinned roast pork.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/edf7fc66-4164-4c28-9827-cff66f1fa919.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)