At a glance
This indulgent Sunday lunch features a showstopping centerpiece: pork belly that takes nearly three hours to roast low and slow until it falls apart, with a crispy scored skin basted in its own rendered fat. You'll also make homemade potato dumplings from scratch (the trickiest part is keeping the dough slightly sticky so they turn out fluffy, not dense) and finish with creamy wilted spinach—all components come together for an impressive meal that's worth every minute of your time.
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Prepare the pork belly
First, prepare the pork belly for roasting. Using a very sharp knife, score the skin with straight cuts about half a centimetre apart. Rub the pork belly all over with salt, ground cumin and pepper.
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Slice the garlic
Push slices of garlic into the scored cuts. About three cloves should do it.
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Roast
Place the meat in a roasting tray, skin side up. Don't add any liquid and don't cover it. Put it into an oven preheated to 220°C and roast at this higher temperature for about 15 to 20 minutes. Then lower the temperature to 130°C and continue roasting for at least two hours.