Pork Belly with Mashed Potato and Crispy Kale



Pre heat oven to 240°C/Fan220°C/GM9. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Place the pork in a roasting tin and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180°C/Fan160°C/GM4 and roast until tender (about 2 hours). Remove from oven and place pork onto a warm plate to rest for a while. Deglaze roasting tin with balsamic vinegar and add some water, thicken with gravy granules and strain. Heat potato per packet instructions and spoon onto plate, serve with strained gravy and deep fried crispy kale.