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Preheat oven to 180°c (fan assisted)
Place the belly pork slices onto a baking tray touching one another with sprigs of fresh thyme tucked underneath
Pull apart the bulb of garlic. I use approx. ½ a whole bulb of garlic for this recipe, but you can use more of less to your liking. Keeping the garlic skins on, smash each clove with the flat of a knife so that they will release their flavour better, then place them between the slices of pork belly
Drizzle or brush over the olive oil
Sprinkle with salt and pepper, then place the tray in the oven to cook for approx. 40-45 minutes (turn the pork belly slices over halfway through cooking) or cook until the fat has rendered down and the top edges have made crackling
Once cooked allow to rest for 5 minutes before serving. Garnish with some fresh thyme leaves, seasoning to taste and real gravy
TIP! The roasted garlic cloves taste wonderful added into mash or gravy! Just squeeze the roasted garlic out of the skins into the gravy or mash and this will carry a lovely sweet roasted garlic flavour through the dish!