Pork Belly

As promised in our interview feature on Tuesday, we’ll be sharing some of our favourite Sarah Graham’s Food Safari recipes with you. Today we’ll be looking at an all-time favourite: Slow Roasted Pork Belly!

Slow Roasted Pork Belly

(with white wine, apples, and red onions)

  • Serves: 6 – 8 people
  • Preparation Time: 15 minutes
  • Cooking Time: 3 hours


  • 2.5kg pork belly, de-boned, trimmed and scored
  • 2 heaped tsp fleur de sel
  • 2 red onions, cut into sixths
  • 3 apples, cut into sixths
  • 1 cup white wine (or cider or stock)


  • Pre-heat oven to 220C. Salt the skin of the pork belly generously, rubbing the salt into the scoring marks.
  • Place the pork belly in a deep baking dish in the oven for 30 minutes. After 30 minutes, remove the pork, add in the onions and apples, turn the temperature down to 150C and cook for another 2 hours, or until the meat is tender. If your skin is not as crispy as you’d like before removing the meat from the oven, turn on the grill for the last 3-5 minutes of cooking, or until it is blistered and golden.
  • Remove the pork from the oven and set aside to rest. Use a slotted spoon to remove the onions and apples, add them to a small mixing bowl, mash roughly and then place in small ramekins or serving bowls to accompany the pork.
  • Make a gravy with the remaining pan juices, adding in about 1 Tbsp flour and a little extra stock if necessary. Allow to reduce until silky and with the consistency of cream; strain through a sieve into a gravy bowl.
  • Cut the pork belly into serving portions, about 4cm x 6cm each.
  • Serve immediately with the gravy, apple and onion relish and side dishes.

Sounds pretty delicious, huh? And perfect for a cold winter’s day! We have a few more of our favourite recipes to share, but if you’re adamant on wanting more know – or simply to find out more about Sarah Graham and Food Safari – head on over to her website here.