Sarah Tiong’s Crispy Pork Belly Roast with Onion Chutney

Crispy pork belly

Serves: 4  | Preparation Time: 30 mins  | Cooking Time: 2 hour 50 minutes


1.5kg Tasman Pork Belly, skin on

Sea salt

2 tablespoons fennel seeds, toasted

2 tablespoons coriander seeds, toasted

Black pepper

2-3 cups water


Onion chutney:

3 red onions

1 red chilli

2 bay leaves

25ml olive oil

60g brown sugar

60ml balsamic vinegar

60ml red wine vinegar

  1. Preheat the oven to 180oC.
  2. In a mortar and pestle, grind up the fennel and coriander seeds.
  3. Season the meat side of the pork belly with the fennel and coriander seeds, salt and black pepper.
  4. Next, create a layer of salt over the skin, spreading the salt in a generous but even layer.
  5. Place the pork belly, skin side up, on a roasting rack over a tray. Add 2-3 cups of water to the tray and place the tray into the oven on the top shelf. Roast for 60 minutes.
  6. Pull out the pork belly. Remove the salt crust and discard it.
  7. Increase the oven temperature to 240o C and continue roasting pork belly for 40 minutes.
  8. Once roast has crackled and meat is tender and cooked, take the roast out of the oven to rest for 20 minutes.
  9. For the onion chutney, slice the onions and chilli thinly. Put them into a pan on low heat with the bay leaves and oil. Allow to cook down for approximately 15 minutes.
  10. Once the onions have caramelised, add the sugar and the vinegar's and simmer for 20-30 minutes.
  11. Place chutney in a serving bowl and serve with pork belly. Enjoy!

Results may vary.