Roast Pork Belly With Thyme

A once under rated cut, pork belly is making a come back; tender, succulent, and with crisp crackling it has masses of flavour. As an accompaniment, the soft yet bitter, slightly pepper notes of rocket makes an partner, perfectly counterbalancing the rich indulgence of pork belly.

Category:  Main Course  - 


For 4 people


  • 1.7 kg pork belly, skin on
  • sea salt
  • of 1 lime
  • pepper
  • of thyme

Roast Pork Belly With Thyme Directions

  2. preheat the oven to 220C
    1. Using a sharp knife, slash a criss-cross pattern over the skin of the pork belly. Sprinkle with sea salt, rubbing into all the crevices. Shake away any excess. Turn over the pork; the meat side now facing. Pierce the flesh with the tip of the knife then pour over the lime juice, seasoning with sea salt and black pepper.
    1. Arrange sprigs of thyme over the base of a roasting pan, settling the seasoned pork, skin side up, on top. Roast in the preheated oven for 30 minutes. Turn down the temperature to 175C and continue to cook for a further 2 hours. Remove and allow it to rest for at least 10 minutes before serving.

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