| 2¼ lb (1 kg) piece of pork belly | 1¼ cups white wine | |
| 1 tsp sea salt | 4 garlic cloves, chopped | |
| 6 tbsp olive oil | 1 heaped tbsp fresh thyme | |
| 3 large onions, cut into eighths | 2 cups vegetable stock | |
| 4 large potatoes, cut into wedges | 1 tsp freshly ground black pepper | |
| 9 oz (250 g) button mushrooms, halved |
Preheat the oven to 425 F (220 C). Deeply score the skin of the pork belly, then rub the salt and 2 tablespoons of the oil into it. Transfer to a baking pan and place in the oven for 20 minutes, or until the skin has become crackling. Remove from the oven and reduce the temperature to 300 F (150 C).
Heat the remaining oil in a large frying pan, add the onions and potatoes, and cook for 10 minutes, stirring constantly. Add the mushrooms and cook for 5 minutes. Add the wine and cook for 2 minutes. Transfer the mixture to a large baking dish, add the garlic, thyme, stock, and pepper, and combine. Nestle the pork into the mixture, ensuring the crackling isn't covered, and roast in the oven for 1½ hours.
Allow to rest for 10 minutes, then cut the pork with scissors, and serve with steamed broccoli.