Roasted Pork Belly and Vegetables

A simple and delicious one tray meal that can feed all of the family. 

Pork Belly


  • 1.2 KG Boneless Pork Belly
  • 1 Red Onion
  • 200g Carrots
  • 200g Parsnips
  • 200g Beetroot
  • 1tsp Black Pepper
  • Salt
  • Vegetable Oil


  1. Pre-heat oven to 240°C (220°c fan).
  2. Score the skin of the pork belly and rub a glug of oil over the skin of the pork along with generous amount of salt. 
  3. In a large roasting tin place carrot, parsnip, beetroot and red onion. Sprinkle over black pepper and toss the vegetables in oil. 
  4. Lay pork belly over the vegetables and cook in oven for 30 minutes or until the crackling starts to crisp up.
  5. Turn oven down to 190°C (170°c fan) and cook for a further 40 minutes.
  6. The meat should be soft and tender. If the skin is not as crisp as required turn the oven temp back up to 240°C (220°c fan) for remaining 15 mins of cooking.
  7. Slice pork into six equal pieces, and serve alongside gravy with mash and your roasted vegetables. 
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