Crispy Roasted Pork Belly with Summer salad and a citrus dressing

  • Prep time: 10 minutes
  • Cook time: 60- 80 minutes
  • Serves: 4 - 6 people


  • 1 – 1.5 kg Piece of Pork Belly
  • ¼ cup Oil
  • 2 Tablespoons Flaked Sea Salt
  • 100g Rocket Leaves, washed
  • 1 cup Reg grapes, halved
  • 1 Nashi Pear, sliced thinly
  • 1 Mango, sliced thinly

Citrus Dressing

  • Rind & Juice of 1 lime
  • ½ cup Lemon Juice
  • ¼ cup Olive Oil
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons water


Step 1

Pre-heat oven 220c

Step 2

Using a very sharp knife score the Pork rind in thin lines across the surface (a Stanley knife is a great tool for this) Rub the oil & salt into the rind

Step 3

Place the pork belly onto an oven rack and bake in the pre-heated oven 220c for 20 minutes

Step 4

Reduce heat to 170c for a further 40 minutes per kg . Allow to stand 10 minutes prior to serving

Step 5

Salad : Toss together the Rocket leaves and prepared fruit in a large bowl. Shake together the dressing ingredients and pour over the salad just prior to serving

Step 6

To Serve: Slice pork into thick slices or a small square. Place salad into the center of a serving plate and top with pork belly garnish with citrus wedges

Step 7

Notes: If crackling softens on slow cooking place under a hot gas grill for 2 -3 minutes until crispy.