Sauté onion and garlic until medium crispy in oil, add the liver stir it, season with salt and pepper, mix in the chopped herbs. Set it aside for filling afterwards.

* Step 2

Trim the pork belly, scraping out some excess or carcass seasons with salt and pepper.

* Step 3

Flattened the belly, fat side down, then filled in with liver mixture evenly.

* Step 4

Roll the belly skin out,, then tie it with the string tightly, then make a scores in skin of the belly for a good crispiness of the skin

* Step 5

Bake the belly in slow roasting in a oven with 145F for about 1HR.

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Tag

slabs pork belly about 3-4 kg chicken liver medium size onions chopped pulp of garlic (chopped) vegetable oil chopped mix herbs (parsley, thyme, rosemary)

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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