Pork Belly Casserole with Garden Vegetables and Rosemary

Prep time 10 minutes Cook time 3 hours 20 minutes

Serves 6 people

Cooked as casserole, belly rashers can tenderise properly, while achieving maximum flavour in their cooking medium.



  • 600g pork belly rashers
  • 2 teaspoons oil
  • 2 cup mixed garden vegetables, diced (carrots, celery, onion, leek)
  • 12 cloves garlic, crushed
  • 4 sprigs rosemary
  • ¼ cup pearl barley
  • 1 litre chicken stock


  1. 1.
    Preheat oven to 150°C. Fry the pork belly rashers in a large heavy-based pan over a high heat in oil for 3 minutes, each side, until browned. Set aside.
  2. 2.
    Fry the vegetables, garlic and rosemary for 5 minutes, until aromatic, then mix in the garlic and transfer to a casserole dish.
  3. 3.
    Top with pork rashers and stock, fit the lid, then bake for 3 hours, until the pork and barley are both tender.