Slow Braised Pork Belly

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One of the most underrated, yet fantastic tasting cuts of pork. Cook this way it is so succulent and moist, full of flavour and will melt in your mouth. Just ask Maree Nardone.

Serves: 4

Preparation time:
Cooking time:


Pork Belly (skin removed)
2 Carrots
2 Onions
4 Celery stalks
Half bunch Thyme
500 mls Apple Juice
Vegetable Oil

You will need: deep roasting dish and good butchers string


Pre-heat oven to 130 degrees c.
Roughly chop vegetables add to deep roasting pan.
Add Thyme and Apple juice.
Lay Pork Belly, remove ribs, season flesh side with salt & pepper.
Roll Pork Belly into a log.
Tie with string starting from the middle and work your way out to both ends.
Meanwhile, heat vegetable oil in a roasting pan on the stove top. Brown all sides of the pork belly, then remove and lay on top of the vegetables and juice in deep roasting dish.
Cover with tin foil, place in the oven, cook for 3.5 hours.
Should be completely soft all the way through, if not continue cooking.
Once cooked, remove fom oven, allow to rest for 10-15 minutes.
Ready to carve as you like.


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