Slow-Roast Rolled Pork Belly
This slow-roast pork belly recipe delivers crisp crackling, tender meat, and deep herb-infused flavour. With a simple marinade and a few hours in the oven, it’s a showstopper for any roast dinner.
Preparation and Cooking Time
- Prep: 10 minutes
- Cook: 3 hours
- Plus marinating time
- Serves: 6
Ingredients
- 2 tbsp fennel seeds
- 1 tsp black peppercorns
- 3 garlic cloves, finely chopped
- 1 large bunch of fresh thyme, leaves only
- 3 tbsp olive oil
- 1.5–2kg (3lb 5oz–4lb 8oz) pork belly, skin on, scored
- 2 lemons
Method
Step 1: Make the Marinade
Toast the fennel seeds and peppercorns in a dry pan for a couple of minutes. Pound with sea salt, garlic, and half the thyme to form a paste. Mix with 2 tbsp olive oil.
Step 2: Prepare the Pork
Lay the pork skin-side down and rub the herb paste over the flesh. Scatter with remaining thyme leaves. Roll tightly and tie with butcher’s string. Cover and chill for a few hours or overnight.
Step 3: Roast
Rub the skin with salt and the remaining olive oil. Place on a wire rack and roast at 200°C/180°C fan/gas 6 for 30 minutes. Squeeze lemons over the skin, reduce heat to 180°C/160°C fan/gas 4, and roast for 2 hours. Finish at 220°C/200°C fan/gas 7 for 30 minutes to crisp the skin.
Step 4: Rest and Serve
Let the pork rest in a warm place for 20 minutes. Carve into thick slices and serve with your favourite roast dinner sides.