Slow Roast Pork Belly

Slow Roast Pork Belly

Posted 2015-12-31 by DJ's Kitchenfollow

Pork belly is a great cut of meat, succulent, tender and juicy. This recipe is enhanced by the flavours of garlic, fenugreek, paprika and fennel.

If you have a sous vide then it can cook for anywhere from 8 to 36 hours at around 70 degrees. Otherwise just cook it as per the oven instructions.


Preparation Time: 15 minutes
Cooking Time: 2 to 38 hours
Makes: 6 servings

1 pork belly (approx. 1.5 kg)
2 tbsp. sea salt
3 tsp. garlic granules
2 tsp. fenugreek
2 tsp paprika
2 tsp fennel seeds
Extra sea salt

  • Place all the spice into a mortar and pestle or food processor and crush into a powder.

  • Score the skin of the pork lengthwise and also across taking care not to cut to deeply into the fat or flesh.
  • Place on a rack over the sink and pour boiling water over the skin, immediately pat dry.

  • Rub the spice mix into the skin and all around the belly ensuring there is a good coverage. If using a sous vide place the pork into the bag and seal, run the machine according to their instructions for at least 8 hours at 70 degrees. I have cooked this recipe for 36 hours, the result is amazing!

  • To complete the cooking or if you are not using a sous vide then preheat the oven to 210 degrees. Place the pork into the oven on a rack over a baking tray. Rub the extra salt over the skin.Cook on high for approx. 20 - 30 minutes until the skin starts to crackle.
  • Reduce the heat to 160 degrees, remove the rack and place the belly into the oven tray with just a small amount of water, so the bottom doesn't dry out, you may need to replace this water during the cooking process or you can use some cut up carrots, celery and onions on the bottom of the tray to protect the meat.
  • Cook for a further 1 1/2 hours. The pan can be deglazed with water/stock and reduced and strained to form a great jus.
  • Serve with your favourite roast vegetables.

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    227398 - 2023-07-17 10:25:58


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