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Rolled pork belly


  • Preheat oven to 240°C.
  • Lay the pork skin side down on a workbench. Sprinkle with salt, rosemary, fennel, thyme, garlic and oil. Rub in well, roll and tie up reasonably tight with kitchen string. Then rub more salt and oil over the lot, place on a baking tray and cook in the oven for 10 mins. Turn the pork over and cook for another 15 mins.
  • Turn the heat down to 150°C, turn the pork over again, cover tightly with kitchen foil and cook for about 2-2¼ hours, adding a little water now and again if needed. When ready, cut off all the string and return the meat to the tray. Pour honey over the top and rub in. Then remove the meat and slice.
  • Strain the cooking juices, spoon over the meat and serve with a little parsley sprinkled on top and your favourite cooked vegies alongside.


  • 2 kg piece pork belly, ribs & excess fat removed
  • sea salt
  • leaves of 6 rosemary stalks
  • 1-2 tbsp fennel seeds
  • 1-2 tbsp thyme leaves
  • 2 garlic cloves, crushed
  • olive oil spray
  • 2-3 tbsp honey
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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