In Easter

Serves 8



  • 2kg pork belly, deboned
  • 2 Tbsp sea salt flakes
  • 1 Tbsp Chinese five spice powder
  • 2 tsp freshly ground black pepper
  • 1 x 360g jar Staffords Apple Sauce

Serving suggestion:

  • Oven roasted potatoes
  • Fresh green salad with apple slices & a mustard dressing



  1. Pre-heat the oven to 220°C.
  2. Place pork on a clean work surface. Pat rind bone dry with paper towel.
  3. Using a sharp knife, score the pork belly skin and fat, without cutting into the meat.
  4. Whisk together the salt, five spice and pepper.
  5. Rub the skin and meat of the pork belly with the spice mix.
  6. Place the pork belly on a wire rack set on top of a baking tray and place in the oven.
  7. Roast for 30 minutes. Reduce oven temperature to 160°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp.
  8. Rest the pork belly, uncovered, for 20 minutes, then cut into thick slices and serve with salad and apple sauce.
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