- 1 pork belly roast, about 1.5 kg, with skin
- 3 tbs sunflower oil
- 2 nectarines, pitted and quartered
- 2 peaches, pitted and quartered
- 80 ml pure maple syrup
- 25 g (1 cup) sage leaves
- Freshly ground black pepper
Preheat the oven to 140°C (120° fan). Line a roasting tray with a trivet large enough to hold the pork belly.
Wash the pork belly and thoroughly dry with kitchen paper. Score the skin side at 2 cm intervals using the tip of a sharp knife. Flip the belly over and puncture the meat all over with the tip of the knife.
Sit the belly, skin-side facing up, on the trivet in the tray. Rub the pork all over with the oil and season with plenty of salt and pepper.
Roast for about 1 hour 45 minutes until the meat is tender and the skin is starting to look dry. Remove from the oven and lift the pork out of the tray. Add the nectarines, peaches, maple syrup, and sage leaves to the tray, tossing to combine. Sit the pork back on top and return to the oven, roasting until the pork skin is golden-brown and dry, about 20-30 minutes.
When ready, remove the tray from the oven and transfer it to a grilling tray. Preheat the grill to high heat.
Brush the skin side with a layer of the juices from tray and then glaze under the hot grill until the skin is golden and crisp, about 5-8 minutes depending on your grill.
Remove from the tray and leave to rest, covered loosely with aluminium foil, for at least 10 minutes before slicing and serving with the stone fruit and sage leaves.