Slow-Cooked Pork Belly - cooking recipe

Ingredients

8 bay leaves
2 thumb-sized pieces gingerroot
15 garlic cloves
150 ml olive oil
3 kg pork belly, ask your butcher to score it for you (complete with skin and bones)

Preparation

Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
Let the belly rest but not for more than 10 minutes and serve.