Roast pork belly with orange, apple, sage & garlic



4 servings


  • 700g boneless pork belly
  • 30g olive oil
  • 1 tsp salt
  • 1 red onion, peeled and sliced 1cm
  • 1 Granny Smith apple, sliced 1cm
  • 1 orange, sliced 1cm
  • ½ head garlic, unpeeled
  • 3g fresh sage leaves
  • 2 fresh bay leaves
  • 4 whole star anise


Place a roasting rack into the centre of the FURNACE or FORCE grill. Turn the grill on and preheat on high (with the hood down) for 4 minutes or until it reaches 200°C (392°F).

Pat the pork skin dry using kitchen paper, then using a sharp knife to score the skin in 5 mm deep lines 1 cm apart.  Rub olive oil over the skin and sprinkle over the salt, massaging it well into the incisions. Cover an aluminum foil roasting tray with alternate slices of red onions, apples and oranges. Add the garlic and star anise, pushing the sage and bay leaves under the sliced fruit. Place the pork belly on top of the mixture, ensuring it sits flat and even.

Carefully pour some water into the onion and fruit on the sides (not over the pork belly), until the bottom half of the pork is submerged. The scored skin should remain well above the water level, but you may need to top it up occasionally.

Place the tray onto the roasting rack and close the hood. Keep the gas taps on high until you achieve a light golden crisp pork skin. Turn the temperature down to maintain a temperature of 180°C (347°F) and continue to cook for 1 hour 15 minutes – or until the meat becomes tender. Remove the pork from the barbeque, loosely cover with aluminum foil and allow to rest for 15 minutes.

Remove the pork from the tray and discard the onion and apple mix. Place crackling side down onto a cutting board. Carefully slice into the meat then push hard to cut the pork crackling.


This is an Everdure Recipe