Slow-roast pork belly with quince recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil, plus extra for greasing
• 1 section pork belly on the bone, weighing about 2.5kg
• 1 tbsp fine sea salt
• 2 medium potatoes
• 2 sprigs fresh sage or rosemary, roughly chopped
• 5 garlic cloves, roughly chopped
• 1 tbsp balsamic vinegar
• 2 quinces or tart eating apples, such as Granny Smith
• Juice of ½ lemon
• 2 medium onions, quartered
• 100ml cider or dry white wine
• 1 tbsp butter