Belly pork

This pork recipe is for slow roasted belly pork and is served with apple sauce.  This pork belly recipe gives great crackling for you to enjoy.

Ingredients – 2 portions

  • 600g joint of boneless pork belly
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 3 apples (Granny Smith)
  • 3-4 sprigs fresh thyme
  • Fresh sprigs of  sage
  • 5g salt
  • Vegetable oil (for frying)
  • Sea salt / pepper (to taste)
  • 2 portions apple sauce

Getting everything ready

  • Ask your butcher to neatly score the skin of the belly pork for you and to remove any lumps of excess fat from underneath to keep the joint flat.
  • Place the pork into a shallow dish skin side up and sprinkle over some salt.  Then, rub it into the pork and put it aside for about 45 minutes.  This will help to pull out any excess water from the pork.  After about 45 minutes, mop up any water from the joint using a clean cloth or a sheet or two of kitchen paper.
  • Wash, peel and rewash the carrots and cut the carrot into slices.
  • Chop the celery into largish slices after washing.
  • Wash the apple, remove the apple core (no need to peel) and cut into largish wedges.
  • Peel and cut the onion into thick slices.
  • Wash the thyme and sage.
  • Mix these ingredients together and lay into a roasting tray.  Next, lay the belly pork joint on top skin side up, pour over the oil and season with salt and pepper.
  • Pre-heat the oven to 170°C (Gas Mark 3).
  • Make the apple sauce.


  1. Put the belly pork into the pre-heated oven and allow to roast slowly for about 1½ hours.  Then, turn up the temperature to about 190°C (Gas Mark 5) for a further 30–40 minutes.  By now, you should have lovely crispy crackling.
  2. Remove the belly pork from the oven and then place the joint onto your board.  Then, carefully remove the crackling (it should come away quite easily) before covering the joint with tin foil and allow it to rest for 10 minutes, but keep it warm.
  3. Break the crackling into smaller pieces.
  4. Place the belly pork onto your board once again.  Then, using a sharp knife, carve it into slices and neatly place onto warmed plates.  Garnish with pieces of crackling and warm apple sauce and serve.

Belly pork – hints and tips

Belly pork is one of our great dishes and it makes great crackling, as well as being a meat that is so full of flavour.  As with most cheaper cuts of meat, it will take longer to cook, but it will be well worth it.

Cooking tips for main course recipes

Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.

Watch this belly pork being cooked

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