Ingredients

Method

• 1.5-2 kg whole pork belly
• Salt, to taste
• 2 litres milk
• 6 T butter
• 4 whole brown mushrooms
• ½ t ground nutmeg
• 2 sage sprigs
• 1x500 g Woolworths fresh Italian potato gnocchi packet
• 1 lemon, juiced
For the sticky maple garlic:
• 4 garlic bulbs, halved horizontally
• ¼ cup maple syrup
• 125 g butter, cubed
• Salt, to taste

Method

Ingredients

Preheat the oven to 160°C.

Score the skin side of the belly and season lightly with salt.

Place 1 litre milk, 3 T butter, the mushrooms, nutmeg and sage in a large roasting pan, then bring to a simmer over a medium heat. Add the pork belly, skin side up, and roast for 2 hours.

If the milk reduces too much during the cooking process, add more milk but do not cover the skin of the pork.

Increase the heat to 180°C for the last 30 minutes of cooking time to brown the mushrooms and crisp the skin. Season with extra salt if necessary. Serve with the gnocchi and sticky maple garlic.

To make the sticky maple garlic, preheat the oven to 180°C. Place the garlic on a baking tray cut side up, drizzle with maple syrup, stud with butter and season with salt. Roast for 45 minutes or until sticky and caramelised.

Cook the gnocchi according to package instructions. Heat the remaining butter and lemon in a pan over a medium heat, then add the drained gnocchi. Brown on both sides. Season to taste.