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Roast Pork Belly


Recipe Info

  • Servings : 6
  • Cook Time : 2:20 h
  • Ready In : 2:30 h


  • 1.2kg pork belly, sliced 2 inches thick
  • 3 tsps sea salt flakes
  • 1 tbsp white vinegar
  • handful fresh sage leaves
  • 1 onion, chopped
  • 350ml apple cider
  • 4 leeks, sliced
  • 4 carrots, sliced
  • fresh rosemary sprigs
  • 12 garlic cloves (unpeeled)
  • 11⁄2 tbsps olive oil
  • 30g butter, melted
  • sea salt & freshly ground black pepper


Step 1

Preheat oven to 160°C. Rub the pork with vinegar and salt, massaging well. Mix the sage and onion into a roasting dish and pour over the cider. Place rack over onion mix and lay the pork belly slices on top, skin side up. Roast for 2 hours.

Step 2

After 1 hour, mix the leeks, carrots, rosemary and garlic together, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables in the dish with the pork.

Step 3

After the 2 hours, increase temperature to 230°C. Cook for a further 20 minutes until crackling is crispy and vegetables are golden. Let pork rest for 10 minutes and serve garnished with fresh rosemary.

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