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Cooking Time: >1 hr
Dish Type: Roast
Special Diets: None
Blogger: No

3 kg Murray Valley Pork Belly
1/4 cup salt

Herb, Honey Mustard Marinade

1/4 cup parsley, finely chopped
4 sprigs rosemary, finely chopped
1 tbsp fresh tarragon, finely chopped
1/4 cup honey, warmed until runny

1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp wholegrain mustard
3 cloves garlic, minced
1 tsp salt
1 tsp pepper


Jalapeno, Fennel & Apple Slaw

1/2 purple cabbage, finely shredded

2 granny smith apples, cut into matchsticks
1 small fennel bulb, finely sliced
2 carrots, peeled and julienne
1/4 cup parsley, finely chopped
1/4 cup store-bought garlic aioli
2 tbsp pickled jalapeno's, roughly chopped 

To Garnish

1 tbsp parsley, roughly chopped

1 tbsp pickled jalapeno's, roughly chopped

To Serve

Mini brioche buns


Preparing the Pork

Remove the rind on pork belly from its packaging and pat the skin dry with paper towel.

Score the skin with a sharp knife along the width of the belly leaving about a 1cm gap between each score line.

Spread the salt over the scored skin and massage into the score lines. Place back into the fridge and let the salt draw out the moisture for at least 1 hour if not 2.

Herb, Honey Mustard Marinade

In a small jug add the fresh herbs, honey, apple cider vinegar, mustard, garlic and salt and pepper. Mix to combine the marinade and set aside.

Jalapeno, Fennel & Apple Slaw

In a large salad bowl add the cabbage, apple, fennel, carrot, parsley and jalapeno's and toss to combine. Toss the garlic aioli through the slaw just before serving. Place into the fridge until ready to serve.

Cooking the Pork

Preheat oven to 220C (fan bake). Remove the pork from the fridge and remove the excess salt from the skin. Pat the skin completely dry with paper towel to remove any excess moisture. This is important to get crispy crackling.

Pour half of the Herb, Honey Mustard Marinade into the bottom of a large roasting tin along with 1/4 cup of water and place the pork belly on top of the marinade.

Drizzle some olive oil over the skin of the pork and massage into the score lines. Place into the hot oven for 55 minutes turning down to 180C and cook for a further 30 minutes. Add a little more water if necessary to the roasting pan during the cooking process. Remove from the oven and let it rest for 20 minutes.

Remove from the pan and slice into thick slices. Garnish with parsley and jalapenos and serve with slaw and mini brioche buns. Serve the remaining Herb, Honey Mustard dressing with the pork to use as a dressing.

Cooks Notes

- The slaw can be made a day ahead but leave adding the aioli until just before serving as it will wilt the ingredients.

- The Herb, Honey Mustard marinade can be made a day ahead.

- The leftover pork can be kept in an airtight container for up to 4 days.

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