Recipe Collection :: Roast Pork Belly


  • 1 bunch of thyme
  • 1 bunch of rosemary
  • 1 head of garlic
  • 150ml olive oil
  • 1 piece of pork belly (2–3kg)
  • 1 bottle of white wine
  • sea salt
  • black pepper


  • Turn on the oven to 250°C or its highest setting

  • Blend the herbs, garlic and olive oil to a paste

  • Lay the pork belly in an oven tray, skin-side down, and sprinkle lightly with salt and pepper. Spread the herb mixture evenly all over the top, pressing it on so it sticks to the meat.

  • Turn the belly skin-side up, wipe the skin dry with kitchen paper and sprinkle sea salt evenly all over the skin (but don’t put too much on, as it might create a crust and prevent the crackling forming). Roast for 1 hour, turning the tray around every 20 minutes.

  • Once the skin has formed some crackling, turn the oven down to 170°C, pour the white wine into the tray (avoiding the pork skin) and roast for another hour. If the skin starts to burn, cover it with foil.

  • Turn the oven down to 110°C and roast for another hour, until the skin has crackled completely and thoroughly dried.

  • Remove the pork from the oven and cut into strips. Serve with rhubarb and ginger relish