Cider-Roasted Pork Belly

By The Weekly  

April 17, 2018

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A perfectly roasted pork belly would be irresistable at gatherings. Follow this recipe to make a crispy roast of succulent, tender meat that will delight your tastebuds.


1.5 kg pork belly, rind on

2 tbsps fresh rosemary, finely chopped

1 tbsp sea salt flakes

330 ml apple cider

4 parsnips, peeled, cut into quarters

4 cloves garlic, peeled

1½ cups salt reduced chicken or vegetable stock

2 green apples

800 g canned brown lentils, rinsed and drained


1Preheat oven to 240 C.

2Using a sharp knife, score pork rind at 1 cm intervals in a criss-cross pattern. Place pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl; rub salt mixture over pork. Roast pork, uncovered, 20 mins or until rind starts to blister and crackle.

3Reduce oven to 160 C. Add cider to pan; roast 1¼ hours.

4Add parsnips, garlic and stock to pan; roast, uncovered, 45 mins.

5Cut unpeeled apples into quarters, add to pan with lentils; roast for a further 30 mins or until apple is tender. Season mixture to taste.

6Serve sliced pork with apple mixture.

TIP: To make crisp crackling, the pork rind needs to be really dry – leave the pork rind uncovered in the fridge overnight; cover the pork flesh with plastic wrap to stop it from drying out.

Recipe & Photo: The Australian Women's Weekly/