• Difficulty Easy
  • 10 Ingredients

Valli Little’s recipe for Slow Roasted Pork Belly serves 4-6 with leftovers so if you have a huge crowd, just double everything!


  • 2kg Piece boneless pork belly (skin on)
  • 2 garlic cloves
  • 1 Pinch of ground cloves
  • ½ tsp Caraway seeds
  • ½ tsp Dried chilli flakes
  • 2 tbs Thyme leaves
  • 2 tbs Olive oil
  • 1 tbs Lemon juice
  • 2 Onions, sliced
  • Salad and mashed potato, to serve


  1. Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside.
  2. Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes.
  3. Preheat the oven to 220°C.
  4. Arrange the onion slices in a roasting pan and sit the pork on top.
  5. Roast for 30 minutes.
  6. Reduce oven temperature to 170°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp.
  7. Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with salad and mashed potato.

Thanks Valli. This sounds divine. Come Sunday, we'll be up early prepping that Pork Belly and then relaxing with a cheeky, perky, pinot while we wait for lunch!

Have you thought about what you'll be cooking this Easter weekend?  Do you have any family favourites?  Or are you trying something new?

  • Thanks for this. I always ruin my pork roast. So I’ll give this recipe a go, fingers crossed this pork belly turns out better


  • This looks sensational. My family is not a huge fan of pork. I’ve tried many variations and cooking styles, and have still been unable to impress them.


  • This sounds so delicious and very straight forward to make. Can’t understand how it doesn’t go cold if it’s left for 20 minutes though


  • The pork belly looks so delicious,thanks!


  • Have tried to do a similar pork belly roast but it didn’t work – so went back to my tried and true one where you have it for a least two days salted in the fridge so that the crackling just works so well.


  • Oh wow! I tried cooking pre-marinated pork belly a couple of times but it wasn’t what I wanted. Limited flavour options. This looks cooked to perfection and absolutely delicious. Can’t wait to try it!


  • I have printed this recipe out and handed it to hubby!


  • Looks amazing!! Thank you.


  • It must be so tasty and delicious!!


  • This is such a great way to cook pork belly


  • A new way to cook Pork Belly and sounds delicious


  • I’m going to admit I was so confused as to what ingredient Valli Little was and frustrated I couldn’t figure it out until I realised it was a person. OOPS. lol. I love Pork Belly and I haven’t found it that hard to make.


  • Fantastic recipe – thanks for sharing.


  • This sounds great. My friend claims to do the best pork – we’ll see now :)


  • I would love to cook this but can’t use any citrus because of my allergy. Might have to give it a go without the lemon and see how it tastes


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