Slow Roast Pork Belly

A weekend lunch worth waiting for.

Serves 4


  • 1kg belly pork
  • 2 tablespoons fennel or caraway seeds
  • 1 tablespoon black peppercorns
  • salt and pepper
  • 1 small bunch thyme
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 2 lemons


  • ½ red cabbage, shredded
  • ½ white cabbage, shredded
  • 1 red onion, shredded
  • 4 heaped tablespoons full fat mayonnaise
  • 4 heaped tablespoons full fat Greek yoghurt
  • 1 squeeze lemon juice


  1. The night before, or a couple of hours before you eat dry roast the fennel seeds and black pepper in a frying pan then grind them with the salt, thyme leaves and garlic.
  2. Mix this paste with the olive oil and rub it all over the belly pork, skin and flesh sides.
  3. Leave to marinate for as long as you have.
  4. Preheat the oven to 180.
  5. Before cooking rub in another good glug of oil and roast in a high sided tin, sitting on a trivet, for half an hour.
  6. Then turn the oven down by 20 degrees, squeeze the juice of one and half lemons over the skin and roast for another 2 hours.
  7. Turn it back up to 180 or 200 degrees and roast for another 30 minutes.
  8. You might want to drain off the fat sitting under the meat before turning up the heat as it will smoke in the very hot oven.
  9. Mix the onion and cabbage with the yoghurt, mayo and lemon juice for the coleslaw and serve along with the belly pork.

Tips: Both the pork and coleslaw are great cold the next day too, so don’t throw away the leftovers.

Per serving this recipe contains 80.3g fat, 75.3g protein and 18g carb.

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