• The magic begins with a generous rub of festive herbs and spices, infusing the pork belly with warm, aromatic flavours that evoke the holiday season! This delectable roast is a culinary masterpiece that is guaranteed to be a crowd favourite.

    Make this Crispy Christmas Pork Belly: 


    • 2kg Pork belly, skin scored
    • 2 tbsp sea salt flakes
    • 1 1⁄2 tbsp Fennel seeds, crushed
    • 1⁄4 cup sea salt flakes
    • 1 tbsp chopped parsley
    • 1 tbsp chopped sage + plus extra for styling 1 tbsp chopped rosemary
    • 2 tbsp olive oil
    • 1⁄2 Onions, sliced
    • 3 Garlic cloves, sliced
    • 1 cup White wine
    • 1 1⁄2 Chicken stock
    • Apples cut in half 4
    • Honey 2 tbsp
    • Sprigs thyme, leaves picked 4



    Using a small sharp knife, score the pork skin lengthways at 1 cm intervals. Score the pork again, diagonally, at 1 cm intervals. Rub the skin with 2 tablespoons of the sea salt flakes and refrigerate, uncovered, for 2–3 hours+. Wipe the excess salt and moisture from the pork


    Combine fennel seeds, sea salt and herbs together in a bowl. Drizzle oil over the pork belly and massage fennel and herb salt into the whole piece of meat.


    Cook the meat for 25-30 minutes. Remove from the oven remove the pork belly from the tray and down onion slices and garlic. Pour in wine and stock. Put the pork back in skin-side up. Reduce the heat to 180 ℃ and cook for another 1 hour.


    Take it out of the oven, drain the stock/juices from the tin into a pot along with the onions. Set the stock mixture aside. Turn the heat of the oven up to 200℃. Coat the apples in honey and thyme. Arrange the apples around the pork belly and cook for a further 30-45 minutes.

    Made this Crispy Christmas Pork Belly recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Roasted pork shoulder with cinnamon apples

    Roasted pork shoulder with cinnamon apples