800 g roast pork belly skin scored
Rub with coarse salt, black pepper, 1 tsp dried sage, caraway seeds, olive oil, stuff slivers of fresh garlic into the diamond scores, sides and bottom of meat. Preheat oven to 180 C. Add 2 large onions quartered and 4 roast potatoes quartered and roast in oven in roasting pan for 45 mins. When potatoes and onions are cooked remove and increase oven heat to grill to crisp the crackling 15 mins. Remove meat and make a brown gravy with the juices and oil in the pan. Make a slurry of 1/2 maizena and 1/2 bisto gravy. Add boiling water to roasting pan stir in the thickener until you have a gravy. Taste for seasoning.
Tried and Tested and Posted by: Gail Haselsteiner