Ingredients
5 garlic cloves
185g quince paste, at room temperature, cut into small pieces
120g mayonnaise
2kg pork belly, on the bone with skin
60ml olive oil
2 tbsp sea salt
2 brown onions, roughly chopped
3 large carrots, roughly chopped
1 tbsp thyme leaves, chopped
6 bay leaves
375ml white wine
375ml sherry vinegar
Method
Preheat oven to 220 degrees. Blend one garlic clove with quince paste, add mayonnaise and blend until mixture is smooth. Using a sharp knife, score the skin of the belly by making shallow 3mm slices 1cm apart. Rub olive oil and salt all over the meat.
Place pork in a 30x40cm roasting pan, skin side up. Roast for 45 minutes or until crackling starts to form. Reduce temperature to 180 degrees. Remove pork from tin and set aside.
Add remaining ingredients, including four garlic cloves, and 375ml of water and stir to combine. Return pork to tin, sitting it on top of the vegetable mixture, skin side up.
Cover with foil and cook for two hours or until meat is tender. Increase heat to 220 degrees, remove foil and roast for a further 10-15 minutes to crisp crackling.
Remove from oven and set aside until cool enough to handle. Remove bones and discard. Slice pork into 2cm slices with a serrated knife and serve with quince aioli.
