Slow Roasted Rolled Belly of Pork

Back to Blog

Slow Roasted Rolled Belly of Pork

Pork Belly – Seasoned and Roasted to Perfection

Preparation Time: 5 Minutes

Cooking Time: About 3 Hours

Serves 6


  • 1 Stick of Celery
  • A Generous Amount of Black Pepper
  • 1 Table Spoon of Sea Salt
  • 1 Bunch of Oregano
  • 1 Bunch of Basil
  • 3 Table Spoons of Olive Oil
  • 2kg of Pork Belly
  • 50cm Butchers String

Cooking Method

  1. Preheat oven to 200C/Gas 6.
  2. Chop Celery into rings and Sauté with herbs, Pepper and Salt with half the Olive Oil.
  3. Place the Pork Belly skin down on your chopping board, generously apply and rub the sautéed herb mix onto the pork meat.
  4. Carefully Roll up and tie tightly with the butcher’s string.
  5. Leave to marinate overnight or alternatively cook as it is.
  6. Rub the remaining Olive oil on the skin and apply a generous amount of Sea Salt.
  7. Place in the oven on a rack or in a deep tray for half an hour.
  8. Lower the heat to 160C/Gas 4 for 2 hours.
  9. For the final 2 hours turn the heat up to 220C/Gas 7.
  10. Leave to rest for 10 Minutes.

Serving Suggestion: Carve up and present on a serving board/platter.

Buy Produce Featured In This Recipe

  • Fresh Pork Belly sliced ready to create a tasty recipe
    0 out of 5

    Belly Pork

    The pork belly is renowned for its soft texture and crisp crackling when cooked slowly. It has a good balance of fat so outstanding moisture and flavour.
Back to Blog