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Pork Belly

Recipe: Salted Roast Pork


  • 1kg pork belly, scored
  • 2 granny smith apples, halved
  • Sea salt flakes
  • 1 baby fennel, sliced finely
  • ¼ head radicchio leaves
  • Extra virgin olive oil
  • Sherry vinegar
  • Sea salt flakes and pepper for seasoning


  • To prepare the pork place it onto a large roasting tray, ensure the skin is very dry and then score the skin with a sharp knife.  Pour over approximately a tablespoon of oil and massage sea salt into the skin.
  • Cook the meat for two hours at 150 degrees, until the skin & fat is rendered and soft.
  • Add the apples mid-way through cooking so they become nice and soft.
  • Once the belly is slow roasted, turn your oven up to 220 degrees for 10-15 mins and the skin will crackle and puff under the high heat.  Watch it closely so it doesn’t burn.  Allow the pork to rest before carving.
  • To make the salad, mix the fennel and radicchio leaves in a bowl. Dress with olive oil and sherry vinegar and toss.
  • To serve, place a couple of slices of pork, some apples and salad on each plate.

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