Roasted Pork Belly





10 min


2 hr 30 min


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  • 2kg organic pork belly - scored
  • 2 tbs fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 2 garlic cloves
  • 1 tsp black peppercorns
  • 2 tbs coconut oil
  • 2 baby beetroots – grated
  • 2 green apples - grated
  • 1/4 cup pepitas
  • to taste Sea Salt & Pepper

Here’s how it rolled:

  • Score the skin with light score marks diagonally (in both directions) across the skin
  • Score the skin of the pork belly approx 1-2 cms deep making individual size portions (makes it easier when cutting the pork belly)
  • In a pestle and mortar combine the seeds and bash, then add the peppercorns and proceed to bash
  • Add the garlic and coconut oil to make a paste
  • Remove from the mortar and rub the paste in the skin, ensuring the rub get into the score lines
  • Set aside in the fridge and leave for min 2hrs
  • Pre heat oven to 220C
  • Pop the pork belly on a wire rack inside a roasting tray and throw in the oven and cook for 30 mins
  • After 30 mins reduce the heat to 160C and continue to cook for 2 hours
  • After 2hrs @ 160C return the heat to 220C for remaining 30 minutes until skin is crispy
  • Remove from the heat and allow to rest for 20mins
  • In a large mixing bowl combine the grated beetroot, pepitas and apple and gently toss
  • Serve with the sliced pork belly


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