Nobody can pretend not to be excited about pork belly roast! Not only is this a classic favourite, it is also one of the easiest recipes that you can make. This is an ideal dish to serve when expecting guests or hosting a celebration. Prepare it in advance to give enough time for the marinade to be properly absorbed – the night before or in the morning if you’re hosting a dinner. Enjoy this with your choice of grains or vegetables!

Slow Roast Pork Belly with Homemade Gravy

Try this great-tasting pork belly recipe for occasions where you can plan and prepare the meal ahead of time:




30 Minutes


4.5 Hours


  • 1.75 kg pork belly
  • 75 g flour
  • 190 ml white wine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 4 tbsps soy sauce
  • 4 tbsps tahini
  • vegetables (optional)


  1. Score the rind of the pork with a knife to allow the juices seep in.
  2. Place the pork belly in a dish, making sure the size is just right for it to fit snugly. It should be placed with the skin-side up.
  3. Pour in the lemon and lime juice, soy sauce and tahini. Whisk these together.
  4. The marinade should cover the underside and the sides of the belly – but NOT the rind. (Important!)
  5. In this position, cover the pork with foil and let rest in the marinade overnight in the fridge.
  6. When ready to cook, let the pork rest in room temperature before placing in the oven.
  7. Preheat the oven to 150C.
  8. Line a shallow roasting pan with foil.
  9. Place the pork on the roasting pan. Cook in the oven for 3 1/2 hours, uncovered.
  10. Turn the heat to 250C and cook for another 30 minutes.
  11. Make your gravy: Take the roasting pan and place on your stovetop.
  12. Cook on medium heat. Add flour and stir until thick.
  13. Add the wine. Cook until you get the desired taste and consistency.
  14. Slice the pork into pieces and serve with gravy.


  • For a thicker, more flavourful gravy, you can roast chopped potatoes, onions, celery, garlic and carrots, and mash them together. Sieve these and stir in to the gravy mixture
  • Crackling is to be expected on the top side of the finished pork belly. You can remove this before serving
  • Looking for more spice and tang? Add a tablespoon each of vinegar and 5-spice powder
  • Serve with rice, more vegetables, or Chinese pancakes

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