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Tuscan pork belly


  • Preheat oven to 200°C fan forced (220°C  normal). 
  • Place the pork in a large oven tray, skin side up, and pour a kettle of boiling water over the top. (This extends the scoring and enables flavouring to permeate the meat.) 
  • Arrange the carrots, celery and onions in one layer in another large oven tray. Then drain the pork well and sit it on top of the vegies. 
  • Combine the garlic, fennel and rosemary with a decent amount of seasonings, mashing the garlic as you do so. 
  • Rub some oil and then the herb mixture into the pork. 
  • Pour 1 cup each wine and stock into the tray (NOT over the pork) and cook in the oven for 30 mins. 
  • Then turn the oven temp down to 140°C-160°C fan forced (160°C-180°C  normal). Cook the pork for about 2½-3 hours until very tender, adding more liquid to the tray if needed. DON’T BASTE! 
  • Remove the pork to rest and strain the vegies, retaining the liquid and discarding any fat. 
  • To make the gravy, return the drained cooking juices to the tray and bring to the boil over a medium heat. Then add the flour and briefly cook, continually stirring. 
  • Add the tomatoes with 1-2 cups stock. Mix well and cook down until reasonably thick, adding more stock if needed. Then strain and taste for seasoning. 
  • Slice the pork and serve with plenty of the sauce spooned over the top and steamed vegies on the side.


  • 2.5 kg piece of pork belly, bones in & the skin finely scored
  • 2 carrots, cut in half lengthways
  • 2 celery stalks, cut in half crossways
  • 2 onions, thickly sliced
  • 4 garlic cloves, crushed
  • 1 tbsp fennel seeds
  • 2 heaped tbsp chopped fresh rosemary
  • sea salt & freshly ground pepper olive oil
  • 1-2 cups dry white wine
  • 3-4 cups chicken stock
  • 1 heaped tbsp plain flour
  • ½ can diced tomatoes

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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