Texas style pork belly

Prep time 15 minutes Cook time 60 minutes

Serves 4 people



  • 1.5-2kg pork belly, boneless and rind on
  • 40g Texas BBQ seasoning
  • 2 tablespoons oil


  • ¼ small white cabbage, finely shredded
  • ¼ small red cabbage, finely shredded
  • 2 medium carrots, grated
  • 1 red capsicum, finely diced
  • ½ cup quality mayonnaise
  • 2 tablespoons cider vinegar
  • Salt and pepper to taste
  • Grilled corn cobs, to serve

Texas BBQ Seasoning

  • 1 tablespoon sea salt
  • 1 tablespoon smoked paprika
  • ½ teaspoon chilli powder
  • 1 teaspoon dry mustard powder
  • 1 teaspoon black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin


  1. 1.
    Pat pork belly dry with paper towel and score the rind thinly with a sharp knife. (Your butcher can do this for you if asked).
  2. 2.
    Rub the outside surfaces of the pork belly with the Texas BBQ rub mixture.
  3. 3.
    Place the pork belly into a baking dish lined with baking paper.
  4. 4.
    Roast the pork belly in the preheated oven 200⁰C for 20 minutes then reduce oven temperature to 180⁰C for a further 30 minutes per 500g depending upon the weight of your roast.
  5. 5.
    Toss coleslaw ingredients together in a large bowl and refrigerate until required.
  6. 6.
    Remove the pork belly from the oven and allow belly to rest 10-15 minutes prior to slicing into thick pieces.
  7. 7.
    Serve hot with coleslaw and grilled corncobs.

General Information

Texas BBQ rub can be made well ahead and stored in an airtight jar until required. There are a number of seasoning available in the supermarket that can be used in place of this seasoning.

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