2kg pork belly
2TB olive oil
1/2 bunch celery
3 garlic cloves
500ml chicken stock
Preheat oven to 220°C. Using a Stanley knife score the skin down to the meat (try not to cut the meat), make the cuts very close together (go across the skin).
Pour the oil over the top of the skin of the pork belly, sprinkle with salt and plenty of cracked pepper and rub in the salt well.
Cut the carrots, celery and onions and place in base of roasting dish with the garlic and thyme.
Put the pork belly on top of the vegetables and then put into your very hot oven for 20 minutes or until the skin of the belly starts to bubble and is golden brown.
Turn the oven temperature down to 170°C and roast for 1 hour. Add the chicken stock and continue cooking for 1 hour.
Remove the meat carefully from the oven and test to see if it pulls apart easily. If not put back in the oven until the meat is ready then remove from the oven.
Blitz the roasted vegetables and pan juices to make a great gravy if you desire!
Chef's Tip: Carve the pork belly skin side down with a sharp knife so you don't destroy the crackle.