- 800 g pork belly roast approximately
- 8 baby beetroots
- 6 small red onions
- 1 cup good-quality chicken stock
- 1 cup vino cotto
- Sea salt, to taste
- Mashed potatoes, for serving
Preheat the oven to 180°C.
Place the pork in a large ovenproof dish and add the beetroot and onions.
Pour in the chicken stock and vino cotto, then season the top of the pork with salt. Roast for 45 minutes, or until the meat is tender and the skin is golden and crisp.
Serve with creamy mashed potatoes.