Roast Pork

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I know it probably doesn't seem like a likely dish to serve for Mother's day but I don't eat pork and my parents both do. So when my family came over for Mother's Day it was the perfect time for me to have my first attempt at cooking pork. And facing the slightly daunting task of crackling. The rhubarb jelly recipe that I posted on the weekend is the accompaniment for this dish, and like the jelly there is some preparation the day before so some forward planning is required.

So the day before you intend to cook the dish you need to prepare the pork belly. You will need a 2 kg piece of Pork belly. Score the pork skin width-wise at 1 cm a part. Rub in the sea salt flakes. Refrigerate, uncovered over night, preferably 24 hours.

The next day preheat your oven to 200 degrees Celsius. Cut the 2 onions into thin wedges and combine with the potatoes. Put into the roasting tray with half of the oil. Season with salt and pepper and place in the oven to start cooking whilst you prepare the pork.

Now for the filling, finely chop the remaining onion, add the garlic and remaining oil to a small saucepan. Stir over a medium heat for 3-4 minutes until soft. Transfer to a bowl and combine the breadcrumbs, rhubarb and parsley. Season to taste and stir to combine.

Now to roll the pork belly. Lay the piece of pork skin side down. Scatter the filling along the center and roll to form a cylinder. Use cooking twine to secure at intervals about 3-4 cm apart. Place on top of the potatoes and onion and cook to 25-30 minutes until the skin starts to blister. Then reduce the heat to 180 degree Celsius and cook for a further 50-55 minutes.

Serve hot with the rhubarb jelly.


I made mine with sweet potatoes because I did a roast lamb as well that had potatoes, but you could use either.

Well it got the thumbs up from my family and I even got the skin to crackle.

Until next time, Happy cooking, Kate.

***Ingredients
  • 2 kg boneless pork belly
  • 1 tablespoon sea salt flakes
  • 2 1/2 red onions
  • 1.2 kg chat potatoes (or sweet potato)
  • 2 tablespoons olive oil
  • 1/2 garlic clove
  • 80 grams coarse rye breadcrumbs
  • 50 grams rhubarb (about 1 stalk), coarsely chopped
  • 1/2 cup flat leaf parsley, coarsely chopped


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