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This is a double bonus—succulent pork belly wrapped around savoury sage and onion stuffing.

Place the meat in a roasting pan skin side up. Drizzle with olive oil and sprinkle the skin with salt. Place in a preheated 180°C oven for 2 hours or until well cooked and the skin crisp. Remove from oven and cover with foil to rest. 

Delicious served with red or green sauerkraut, watercress sprigs and Dijon mustard.