Slow-roasted Pork Belly

  • 1,2 kg pork belly, skin on and scored
  • 1 tbsp oil
  • seasoning of choice
  • 2 tsp sea salt

Score the skin—get your butcher to do this if you don’t want to. Combine the oil and seasoning to form a paste. Spread the paste onto the pork skin, making sure you get into all the score marks—use your hands to get the best result. Set aside to rest for 30 mins.

Preheat the oven to 240°C. Place the pork, skin side up, on a roasting dish and cook for 45 min or until the skin is crisp. Lower the temperature to 170°C. Pour half a cup of water into the roasting dish and cook for 2 hours or until the meat is tender. You should be able to pull the meat apart easily.

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Recipe by Diane Heierli • Photography C&D Heierli