Rolled pork belly is one of those impressive, flavour-packed dishes that delivers on both presentation and taste. With layers of juicy meat, rich fat, and perfectly crisp crackling, it’s the kind of recipe that turns a simple meal into something unforgettable. Whether you’re hosting a weekend lunch or treating your family to a slow-cooked Sunday roast, this rolled pork belly recipe is a must-try.
Pork belly is known for its rich marbling, making it ideal for slow roasting. When rolled, it creates a spiral of flavour and tenderness that cooks evenly and looks stunning when sliced. The addition of fresh herbs, garlic, and spices inside the roll infuses the meat as it roasts, while the skin crisps to a golden, crackling finish.
Ingredients
- 1.5 to 2 kg pork belly, skin on
- 1 tablespoon coarse sea salt
- Freshly ground black pepper
- 4 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- 2 teaspoons fennel seeds, lightly crushed
- 1 tablespoon olive oil
- Optional: 1 teaspoon dried chilli flakes for extra heat
How to Make Rolled Pork Belly
1. Prepare the Pork Belly
Start by scoring the skin in even lines using a very sharp knife. This helps the fat render out and encourages that crispy crackling. Flip the pork belly over and make small cuts in any thicker areas of meat to help the roll stay even.
2. Make the Filling
Combine the garlic, rosemary, thyme, lemon zest, fennel seeds, olive oil, and chilli flakes (if using) in a bowl. Season generously with salt and pepper. Rub the mixture all over the meat side of the pork belly.
3. Roll and Tie
Roll the pork belly tightly from one short end to the other, keeping the skin on the outside. Tie the roll with butcher’s string at 2–3 cm intervals to keep it secure. Place it on a wire rack in a roasting tray. For extra crispy skin, let it rest uncovered in the fridge overnight.
4. Roast the Pork Belly
Preheat your oven to 220°C. Rub the skin with coarse salt, making sure it gets into the scored lines. Roast the pork for 30 minutes at high heat to start the crackling, then reduce the temperature to 160°C and roast for another 1.5 to 2 hours until the meat is tender. Finish with another 10–15 minutes at 220°C to crisp the skin.
5. Rest and Serve
Let the pork belly rest for 15–20 minutes before slicing. This allows the juices to settle and keeps the meat moist. Cut into thick rounds and serve hot.
Serving Suggestions
Rolled pork belly pairs beautifully with roasted vegetables, mashed potatoes, steamed green beans, or a fresh apple and fennel salad. A side of homemade apple sauce or a splash of gravy made from the pan drippings takes it to another level.
Tips for Success
Dry the skin as much as possible before roasting
Always season generously, especially over the skin
Use a meat thermometer to check the internal temperature (aim for 70–75°C)
Allow the meat to rest before slicing to maintain juiciness
Rolled pork belly is a showstopper that’s surprisingly simple to prepare once you’ve mastered the technique. With its flavourful filling and irresistible crackling, this dish is guaranteed to become a winter staple in your home.
