Directions

• Preheat oven to 425°F.
• With a sharp knife, score the skin of the pork belly in a cross hatch pattern, cutting deep enough to reach the fat. Rub a generous amount of salt into the scores, brushing off excess.
• Turn the pork belly over, and season the underside of the meat with salt and black pepper.
• Place the pork in a large roasting pan, skin side up, and place into the hot oven.
• Roast for 30 minutes, and turn the heat down to 350°F. Roast for 1 hour more.
• Remove from the oven, and baste the pork with rendered fat from the pan. Move the pork to a platter, and add all of the vegetables, garlic, and thyme to the roasting pan, stirring in the fat.
• Place the pork back in the roasting pan on top of the vegetables, and roast for another hour.
• Move the meat to a serving platter, and cover with foil. Place the roasting pan over a medium flame, and the chicken stock, and reduce for 10 minutes, stirring occasionally.
• Serve the pork with the gravy.