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Ingredients
US|METRIC
4 SERVINGS
- 1 pork belly (kilo of, ribs removed, scored – it is easier to ask your butcher to do this)
- 2 bulbs garlic (sliced in half horizontally)
- 3 sprigs thyme
- white wine (enough so that it covers the roasting pan during the cooking process plus a little more to deglaze the pan when done)
- 500 mL chicken stock
- salt
- pepper
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