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Cooking Pork Belly

Slow Roast Pork Belly

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 16 servings 1x


  • 40g (1½ oz) garlic cloves, peeled
  • 80g (3oz) sea salt
  • 40g (1½ oz) sweet paprika
  • 30g (1 oz) fennel seeds
  • 20g (½ oz) dried marjoram
  • 120ml (4 fl oz) Dijon mustard
  • 40ml (1½ fl oz) vegetable or olive oil
  • 200ml (7 oz) orange juice
  • 50ml (2 fl oz) honey
  • 3kg (6lbs) whole pork belly, skin removed
  • 6 onions
  • Parsley
  • Spring onion
  • Dill


  1. Add the garlic, salt, paprika, fennel, marjoram, mustard, oil, orange juice and honey in a food processor and blitz until it forms a smooth paste.
  2. Remove excess fat from the pork belly then wash it and pat it dry.
  3. Run your fingers all over the meat to make sure there are no bones or other gristle.
  4. Rub the pork on both sides with the prepared marinade.
  5. Carefully roll up the pork and tie it.
  6. Place the rolled pork belly in a preheated oven, 160°C/320°F/gas mark 3, and roast the meat for 3 hours.
  7. Let it rest for 30 minutes before you start slicing it.
  8. [Optional] For even more spectacular flavor you can place each slice in a very hot frying pan (no oil needed) and fry each side for 30-40 seconds. The fat on the inside will melt and become crispy.
  9. Top with semi-caramelised onions, some chopped parsley, spring onion and dill. Enjoy!
  • Category: Dinner
  • Method: Roast
  • Cuisine: Greek


  • Calories: 69
  • Sugar: Sugars
  • Sodium: 213 mg
  • Fat: 3.4 g
  • Carbohydrates: 8.6 g
  • Fiber: Dietary Fiber
  • Protein: 1.1 g