This 6 hour roasted pork belly is the perfect roast you’ve been waiting for. When cooked properly, it can be the most succulent and moreish cut of pork, with generous layers of fat, meat and the most perfect crackling. Ideal for any special occasion or a family Sunday lunch!

This bad boy is best enjoyed with a glass of AA Badenhorst red blend, my clementine glazed endive and a dollop of mash!

(Serves 4)

2kg Pork Belly (I get mine from Ryan Boon Meats)
4 Cups Chicken Stock
1/2 Cup Olive oil

1 Tsp Salt

For the Rub (All blended together)

1 Cup Coarse salt
1 Tsp Celery Seeds
1 Tsp Fennel seeds
1 Tbsp Whole grain mustard/ Mustard seeds
4 Sprigs Thyme
3 Cloves Garlic

1 Small Handful of Sage


1 Carrot
1 Onion

2 Stems Celery


Start by blending your Salt rub for your pork belly, once this is done score your skin with a sharp knife, the Scanpan serrated blade works best, the same way you will be portioning your belly.

Pat you pork belly dry and rub you blended salt mixture all over making sure you get between the scored skin. Cure for 4 hours. This will flavour the meat and remove any excess moisture from the skin for a better crackling.

Preheat your Siemens 4D combi oven to 150ºC.

Chop your mirepoix ingredients and place on a roasting tray, lay your pork belly over your mirepoix with your chicken stock cover with foil and place into your Siemens 4D combi oven and cook for 5 hours at 150ºC.

Remove from the oven, strain the stock and reduce in a pot for a scrumptious gravy whilst resting your pork belly for 1 hour.

For the final step preheat your Siemens 4D oven on 220 hot grill function, rub olive oil and seasoning on the skin and return to oven for approximately 20 minutes or until your crispy crackling has formed.

Use the Scanpan serrated blade to slice through your crackling and perfectly portion the belly.

You’re welcome!