Roast Pork Belly with Sauteed Cabbage

Roast Pork Belly with Sauteed Cabbage

With crispy crackling and tender meat, this roast pork belly recipe produces a tasty, succulent dish to pair with sweet applesauce and tangy sauteed cabbage.


  • 1 large brown onion, thickly sliced into rounds
  • 1/2 cup apple sauce (to serve)
  • 1 tbs sea salt flakes
  • 1 tbs fresh thyme leaves (plus extra to serve)
  • 3 cloves garlic, crushed
  • 1.2kg pork belly, rind scored
Sauteed Cabbage
  • 50g butter, chopped
  • 1/2 small red cabbage, shredded
  • 1 tbs extra virgin olive oil
  • 1/2 lemon, juiced
View Method Roast Pork Belly with Sauteed Cabbage


  1. Preheat oven to 240°C/220°C fan-forced. Pat pork dry with paper towels, then place rind-side down onto a chopping board. Combine garlic, thyme and 2 tsp oil in a small bowl then rub over meat. Arrange onion and lemon over base of shallow roasting pan lined with baking paper. Place pork, rind side-up, in centre of pan on top of onion and lemon. Rub rind with remaining oil and salt.
  2. Roast pork for 45 minutes or until skin is blistered and golden. Remove pan from oven and add 1/2 cup water around pork. Reduce oven to 180°C/160°C fan-forced and roast, uncovered, for a further 11/2 hours or until pork is tender and cooked through, and rind is crisp. Rest pork, uncovered, for 15 minutes.
  3. Meanwhile, to make the sauteed cabbage, heat butter and oil in a large frying pan over medium-high heat until butter has melted. Add cabbage and cook for 4 minutes or until just wilted. Drizzle over lemon juice. Season.
  4. Slice pork and serve with sauteed cabbage, apple sauce and extra thyme.
View Ingredients Roast Pork Belly with Sauteed Cabbage
View Method Roast Pork Belly with Sauteed Cabbage
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