Cooking Pork Belly to Perfection

Cooking Pork Belly to Perfection


  • 1 – 1.2 kg Pork Belly Skin On
  • 1 tsp Ground Black Pepper
  • 2 tbls Sea Salt
  • 4 Sage Leaves
  • 2 – 2 1/2 Cups Milk


  • Preheat oven to 240 Degrees Celsius
  • Score skin with sharp knife and pat dry with paper towel
  • Season flesh side with pinch of the salt and pepper
  • Place Sage leaves in bottom of metal roasting dish and place pork on top flesh side down
  • Place in Oven for 20 to 30 minutes at 240 degrees Celsius until skin is starting to blister and crackle.
  • Pour Milk around the meat to come up to around ½ to 2/3 of the sides of the meat

Reduce the heat to 160 Degrees and roast for a further 1 & 1/2 hours or until the meat is melting tender. Check the level of liquid during cooking if it has all evaporated add a little more to tray

Remove the Pork from oven and lift it out of dish onto a tray to cool and let rest

For easy cutting place Pork on chopping board and slice into 3 to 4 cm thick pieces

Serve warm with your favourite roasted vegetable medley and seasonal greens

Other Suggested Servings

Homemade Apple Sauce, fresh Summer Slaw, Roasted Brussel Sprouts, Apple and Fennel Salad, Duck fat Roasted Potatoes, Chimichurri Sauce

Just Delicious!

Prep Time 5 mins

Cook Time 2 hours

Serves 4- 6 people