Aromatic pork belly roast
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Serves:     people
Notes from Anna
  • Pork belly is one of the cheapest and tastiest cuts of meat and when slow-roasted produces moist, succulent, flavourful meat that melts in your mouth.
  • This roast couldn’t be easier to prepare. It only takes 15 minutes hands-on preparation time then looks after itself in the oven, filling your kitchen with wonderful aromas.


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  1. PRE-HEAT OVEN TO 150˚C/130˚C FAN/GAS 2
  2. Rinse the meat and pat dry with kitchen paper. Place the joint on a work surface and, with a sharp knife, slice carefully under the skin, leaving it attached to the meat at one side.
  3. Crush the fennel seeds and juniper berries. Zest and squeeze the lemons. Peel and crush the garlic. Rinse the rosemary sprigs and remove the needles from the stalks.
  4. Finely chop the rosemary needles and lemon zest and add to the crushed fennel seeds and juniper berries with the crushed garlic. Stir in the lemon juice and olive oil to form a paste.
  5. Spread the aromatic mixture under the skin flap on the pork and into the meat. Season the pork with a generous grinding of black pepper and place it skin side up in a shallow roasting tin. Rub the skin with a little oil and sprinkle with sea salt.
  6. Roast the meat for 1 hour, then pour the wine into the tin and continue roasting for another 1 hour and 45 minutes or until the pork is cooked and the juices run clear.
  7. If the skin is not at crackling point, cut it off the roast and place under a hot grill for a few minutes just before serving.
  8. Cover the pork with foil and leave it to rest for 15 minutes before serving.

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