Den här varianten på fläsklägg brukar jag göra och är verkligen supergod. Min mamma gjorde det ofta
Rosted belly of pork1.3kg belly of pork 2 heads of garlic, halved horizontally sea salt and freshly ground black pepper handful of thyme sprigs olive oil, to drizzle generous splash of white wine 450ml brown chicken stock Preheat the oven to 170˚C/Gas 3. Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil. Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices. Take out of the oven when the skin is golden brown and crisp.Make a gravy Pour off any excess oil from the roasting tray and place the tray over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.