Recipe: Slow Roasted Pomegranate Pork Belly

Serves: 4 Adults This has got to be one of the best recipes I’ve ever cooked. The long cooking time was so worth it! The preparation time is minimal and the oven does most of the work. Cheers, Alison


  • 1kg Pasture Fed Pork Belly
  • 8 cloves of garlic, roughly chopped
  • 3 sprigs of thyme, leaves picked
  • 2 star anise
  • 1/2 tsp ground cinnamon
  • 1 sprig of rosemary, leaves picked
  • 2 tbsp Pomegranate molasses
  • Pinch of salt
  • Olive oil
  • 400ml water


  • Remove the Pork Belly from the packaging and dry the skin with paper towel.
  • Add the garlic, thyme, star anise, cinnamon, rosemary, pomegranate molasses and salt to a small blender or food processor and process until smooth. Store the marinade in the fridge overnight.
  • Preheat the oven to 100 degrees and line a baking dish with baking paper.
  • Rub the flesh side of the Pork Belly with the marinade and place in the baking dish skin side up.
  • Drizzle the skin with olive oil and rub in a generous amount of salt.
  • Pour the water around the pork and place the dish in the oven.
  • Cook for 10 hours and periodically top up the water if it’s all evaporated.
  • Remove the Pork Belly to another baking tray lined with baking paper and return to the oven (see note below about what to do with the cooking juices).
  • Increase the heat to 250 degrees, and once your oven has reached 250 degrees,  cook the pork for 15 – 20 minutes until the crackling is perfectly crunchy (keep a close eye on it to make sure it doesn’t burn).
  • Place the pork belly on your chopping board skin side down and cut into 4-5cm pieces.
TIP: For a beautiful sauce to go with the Pork Belly, pour off the fat and juices from the original roasting pan, allow to cool (while the crackling is cooking) and ladle off as much of the fat as possible. In a separate cup or jug, mix 1tsp of corn flour with hot water to make a paste. Add to the roasting juices, season with salt, pepper and your choice of sweetener (brown sugar, honey, maple syrup, rice malt syrup). Place sauce in a small saucepan to warm through again and ensure paste and sweetener are dissolved. Enjoy! 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Comments (7)

    • Hi Theresa, the Pork Belly sits in the water. Remember to first line the baking dish with baking paper, place the pork belly in the baking dish, and then pour the water directly on to the baking paper / around the pork belly. Cheers Alison

    • Hi Margaret – I’d suggest this feeds 4 adults. With the long / low temperature cooking time there is minimal shrinkage of the meat. However, Pork Belly is quite rich so you may find that a smaller serve per person works fine too – that way you’d get 5 or 6 serves. Cheers, Alison

  • I made this a couple of weeks ago and it was superb. I did 2 x 1 kilo pieces for 5 adults and 4 kids…everyone loved it and not surprisingly there wasn’t any left over. The crackling was probably the best crackling I have ever cooked and was a huge hit. I was so pleased with this recipe that I’m cooking it again tomorrow night for my neighbours. I didn’t use the baking paper and didn’t have any issues with sticking. Thanks Alison, I LOVE this recipe.

    • Thanks for your lovely comments Kym. It really is a great recipe, isn’t it? It’s my new go to when we’re having guests. It’s so simple but so special. And the crackling! I’ll never do it any other way now! Cheers, Alison

  • Again this recipe was a huge hit. I agree Alison, it is pretty special. I’ll be keeping my eye out for the specials and stocking up! 🙂

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