The long cooking time is definitely worth it, especially when it comes to slow-roasted shredded pork with a crispy crackling. This family favourite is versatile and the cooked meat can be enjoyed on its own or shredded on sandwiches, pizzas or salads.

Serves 4

You’ll need: 1,2 – 1,5kg pork belly, bone-in and skin scored; 10g rosemary; 10g thyme; 3 cloves garlic, peeled; 5g black peppercorns; 50g sea salt; 1 onion, roughly chopped; 250ml white wine.

How to:

Place the rosemary, thyme, garlic, black pepper and sea salt into a blender and blend until fine. Rub a generous amount of salt mixture all over the pork. Allow curing for a minimum of 1 hour and a maximum of 12 hours.

2. Rinse the pork belly well under cold water and place in a deep roasting dish with white wine and onion. Cover with tinfoil and place in a preheated oven at 120°C for 4 – 5 hours. The meat is cooked when completely soft and falling off the bone.
3. Once cooked, remove from oven and turn up the heat to 200°C. Remove tinfoil and roast for 30 minutes, or until skin is golden brown and crispy. Serve warm.

* Recipes & images by Yuppiechef.