Ingredients (6 servings)

• 1,5kg (3.5 pounds) pork belly 
• 2 onions
• 2 carrots
• 2 celery sticks
• 1 bulb of garlic
• salt, pepper, q.s.

Instructions (Time: 2.5 hours)

Preheat your oven to 220ºC (425ºF). With a knife mark scores on the skin side of the pork belly, 1cm apart. Rub the pork belly with salt, including inside the scores you just made. Season the underside of the pork belly with a bit of pepper.

Roast for half an hour and reduce the heat to 180ºC (350ºF). 

Roast 1h more. Remove from the oven and transfer the pork belly to a chopping board. Add all the vegetables to the tray and place the pork belly on top of the vegetables.

Roast for another hour. If you want to make a gravy with the roasted vegetables check the original recipe.

Slice the pork belly and serve. I roasted some potatoes to go with it.