Celebrity Recipes

Slow-Cooked Pork Belly By Jamie Oliver

February 3, 2022

Serves 12
Prep Time
Cook Time
Difficulty Level
3 / 5

Getting ahead is the absolute best thing you can do with this recipe – cooking the pork the day before you need it means all the fats will have solidified so it’s easier to slice, and you’ll also get a much better flavour. As well as achieving incredible tenderness from the slow cook, you get crispy golden gnarliness from the roast on the day.

This recipe is perfect for taco building.

Jamie Oliver: Together will be premiering on BBC Lifestyle on Tuesday, 1st February at 7:25pm, on StarHub channel 432 and BBC Player | Singtel channel 255





Preheat the oven to 180º C. Tear the bay leaves into a pestle and mortar (discarding the stalks), and pound into a mush.


Muddle in the spices and 1 tsp each of sea salt and black pepper, then loosen with a little olive oil so you can rub it all over the pork belly (leaving the skin as it is for now).


Sit the belly in a snug-fitting roasting tray, cover tightly with tin foil and roast for 2 hrs.


Remove, cool and refrigerate overnight.



Preheat the oven to 200 C.


Season the piece of pork skin with a pinch of salt and pepper, then lay on a baking tray and roast at the top of the oven for 1 hr, or until golden and crunchy.


Transfer the pork belly to a board, slice 1 cm thick, then lay across a large baking tray (reserving the tray of juices for my Black Beans & Cheese, from Together).


Roast the pork for 30 mins, or until crisp, sizzling and golden. Carefully drain off any fat from the crackling tray and save in a jar for tasty cooking another day, then snap up the crackling.


Serve up at the table with all the sides, ready for taco building.

TIP Ask your butcher to remove the pork skin in one piece, ready to roast.

VEGGIE LOVE Scrub 1 butternut squash (1.2 kg), carefully halve it lengthways and deseed, then slice 1 cm thick and toss with the spice mixture. Roast in a tray on the bottom of the oven at 200 C for 30 mins, or until soft and golden.

Text: Jamie Oliver

Photo: Fremantle