Herb & Honey Pork Belly

Herb & honey pork belly recipe

> 1 hr
  • Dish Type Roast
  • Occasion Entertaining
  • Cut Belly
  • Serves 6-8
  • Prep Time 30 mins + 20 mins resting
  • Cook Time 1 hr 30 mins


  • 3kg 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


Step 1/13

Preheat oven to 220C (fan bake).

Step 2/13

Remove pork belly from its packaging and pat the skin dry with paper towel removing any moisture. This is important to get crispy crackling.

Step 3/13

Score the skin with a sharp knife along the width of the belly.

Step 4/13

Spread salt and oil over the scored skin and massage into the score lines.

Step 5/13

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

Step 6/13

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.

Step 7/13

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.

Step 8/13

Remove from the oven and let it rest for 20 minutes.

Step 9/13

Meanwhile, In a large salad bowl add the cabbage, apple, fennel, carrot, parsley and jalapeno’s and toss to combine.

Step 10/13

Toss the garlic aioli through the slaw.

Step 11/13

Remove pork belly from the pan and slice into thick slices.

Step 12/13

Garnish with parsley and jalapenos and

Step 13/13

Serve with slaw, mini brioche buns and the the remaining Herb, Honey Mustard 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.