Sarah Tiong’s crispy pork belly roast with onion chutney

Prep time 30 minutes Cook time 2 hours 50 minutes

Serves 4 people



  • 1.5kg 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. 1.
    Preheat the oven to 180 degrees Celsius.
  2. 2.
    In a mortar and pestle, grind up the fennel and coriander seeds.
  3. 3.
    Season the meat side of the pork belly with the fennel and coriander seeds, salt and black pepper.
  4. 4.
    Next, create a layer of salt over the skin, spreading the salt in a generous but even layer.
  5. 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. 6.
    Pull out the pork belly. Remove the salt crust and discard it.
  7. 7.
    Increase the oven temperature to 240 degrees Celsius and continue roasting pork belly for 40 minutes.
  8. 8.
    Once roast has crackled and meat is tender and cooked, take the roast out of the oven to rest for 20 minutes.
  9. 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. 10.
    Once the onions have caramelised, add the sugar and the vinegar's and simmer for 20-30 minutes.

General Information

Note: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.

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