Rory’s Slow Roasted Pork Belly with Apple Cider and Gorgeous Gravy

Slow Roasted Pork Belly

This recipe was given to me by our good friend Rory, who is a master in the kitchen! We love when he comes to visit as he always teaches me so much and spoils us with an incredible meal! I loved this one. Perfect for a Sunday afternoon!

1 pork belly (+- 1 kg)

3 whole star anise

1 level tbsp cinnamon powder

4 whole all spice berries

4 whole Juniper berries

1 tsp sea salt flakes

1 tsp whole peppercorns

1 Tbsp Olive oil

2 onions, sliced thickly

2 cloves of garlic, sliced

1 x 5cm piece of fresh root ginger, sliced

+- 750mls Apple Cider (like Reds) or white wine or beer

500mls chicken stock

3 tbsp Flour

– Preheat your oven to 150 C

– Score the pork belly skin and fat, careful not to slice any of the flesh

– Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly

– Crush the star anise, cinnamon, all spice, juniper berries, salt and pepper in a pestle and mortar until a fine powder is formed. Add the olive oil, mix and then rub that mixture into the pork belly and the skin, working it into the rind.

– Place a large sheet of tin foil in a baking tray or large casserole dish and place the onions, garlic and ginger down in the centre. Then place the pork belly on top of that.

– Fold the tin foil up and around so that it forms a ‘nest’

– Pour the Cider into the tin foil nest, filling it up until all the meat is covered (not covering the skin and fat though).

– Tighten up the edges of the tin foil so that the onions, garlic, ginger and cider are supported well. The foil should surround the pork flesh but leave the skin exposed to crisp up well.

– Roast for 3 hours.

– Take it out of the oven and place the pork belly on a warmed plate and set aside. Don’t cover!

– Pass all the juice through a sieve and then press all the onions and bits through the sieve as well. Then place all that liquid in a non stick sauce pan or frying pan with the chicken stock and add the flour and mix over a medium high heat until thickened to your liking.

– And in the words of Rory – “BOOM” you have amazing slow roasted pork belly with a delicious gravy. To be served with veggies and fluffy rice.

  • you can adjust the spice blend according to the size of your pork belly.

Recipe by Rory Clark

Photo courtesy of


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