How to roast pork belly
- Pork belly joint, about 500-750g
- 1 tbsp freshly chopped rosemary
- 1 tbsp fennel seeds, lightly toasted
- 2 cloves garlic, peeled
- 1 tbsp sea-salt flakes
- 2 onions, peeled and sliced
- 300ml pork stock
- Mashed potato and green beans, to serve
Follow this simple step-by-step how to roast pork belly recipe for the perfect roast everytime. Triple tested in the Woman’s Weekly kitchen, this delicious recipe is sure to become a family favourite.
This is a great way to cook pork belly making the most out of its flavour turning this cut of meat into a moist and tasty dinner with a crunchy crackling.
If using a fan oven, the juices from the pan may evaporate, so top up with some boiling water if it’s looking a little dry, but take care not to get water onto the skin of the pork or it won’t crisp up.
The pork belly takes 2hrs and 30 mins to cook and is well worth the wait. This dish can between 3-4 people and is perfect served with mashed potatoes, green beans and drizzled in its own gravy.