• Perfect for Sunday lunch. 

    Lavender and plum-glazed pork belly

    Serves: 6
    Cooking Time: 1 hour 45 minutes + 30 minutes, to refrigerate


    • 15ml (1 tbsp) sea salt
    • 10 fresh lavender heads
    • 5 sprigs fresh rosemary, stalks removed
    • 1,5kg pork belly, bone in 350ml white wine
    • 4 plums, halved and pips removed
    • 50ml olive oil
    • salt and freshly ground black pepper, to taste
    • handful fresh sage leaves, to garnish



    Place the salt, lavender heads and rosemary in a pestle and mortar and grind to a coarse rub. Pat the pork belly dry, score the skin, sprinkle over the seasoned salt and refrigerate, 30 minutes. Preheat the oven to 200°C.


    Place the pork belly in a deep-sided baking dish and pour over the wine. Cook in the oven, 30 minutes, then reduce the heat to 160°C and cook for a further hour.


    Place the plums on a baking tray, drizzle over the olive oil and season with salt and pepper. In the pork’s final 30 minutes, place the plums in the oven and roast, 30 minutes. Remove the pork and plums from the oven. Turn the heat up to 230°C and set to the grill function.


    Place the pork under the grill to allow the pork fat to crackle – leave the oven door open while doing this and keep a watchful eye on it; it should take about 10 minutes. Remove from oven and slice. Serve with the roasted plums, drizzled plum juice and sage leaves scattered over to garnish.

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