Slow-roasted pork belly with pickled grapes and crushed kumara

  • 30 mins preparation
  • 3 hrs 10 mins cooking
  • Serves 20
  • Print


Slow-roasted pork belly with crushed kumara
  • 4 large onions (800g), unpeeled, each cut crossways into three slices
  • 2 x 2.5kg pieces boneless pork belly, rind scored, patted dry
  • 1 cup (250ml) chicken stock
  • 1 cup (250ml) water
  • 2/3 cup (160ml) extra virgin olive oil
  • 1 1/2 tablespoon sea salt
  • 3 kilogram baby kumara (orange sweet potato), peeled, chopped coarsely
Pickled grapes
  • 1 cup (250ml) red wine vinegar
  • 1 cup (110g) caster (superfine) sugar
  • 2 star anise
  • 700 gram red grapes, cut into small clusters
  • 1 small red onion (100g), halved, sliced thinly
  • 1/2 cup fresh flat-leaf parsley, chopped finely
  • 1 teaspoon fennel seeds, crushed
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup fresh flat-leaf parsley, chopped finely
  • 2 tablespoon fresh chives, chopped finely
  • 1 tablespoon fresh oregano, chopped finely


Slow-roasted pork belly with pickled grapes and crushed kumara
  • 1
    Make pickled grapes a day ahead. Stir vinegar, sugar and star anise in a medium saucepan over medium heat, until sugar dissolves and mixture boils. Reduce heat; simmer 1 minute. Add grapes; simmer 1 minute. Cool.
  • 2
    Refrigerate, covered, overnight. Strain grapes, reserving ¼ cup pickling liquid. Combine grapes with remaining ingredients in a medium bowl. Season with salt and pepper.
  • 3
    Preheat oven to 240°C/475°F.
  • 4
    Divide onions between two large roasting pans; place pork, rind-side up, on onions. Divide stock and the water between pans, avoiding the pork. Rub 1 tablespoon of oil and half the salt onto the rind of each piece of pork.
  • 5
    Roast pork for 40 minutes or until rind starts to crackle. Reduce oven to 160°C/325°F; roast a further 2½ hours, swapping pans halfway through cooking time, until pork is tender. (If the rind needs more crackling, increase the oven to 240°C/475°F and cook until crackled.) Rest pork, uncovered, for 20 minutes.
  • 6
    Meanwhile, cook kumara in two large saucepans of boiling water for 20 minutes or until tender; drain well. Return all kumara to one pan with ¼ cup of the oil; season to taste. Crush roughly with a potato masher. Cover to keep warm.
  • 7
    Combine herbs, remaining oil and reserved grape pickling liquid in a small bowl. Season with salt and pepper.
  • 8
    Spoon kumara into a serving dish; drizzle with herb grape liquid mixture.
  • 9
    Serve sliced pork and crackling with pan juices, crushed kumara and pickled grapes.


The day before you plan to cook the pork, unwrap it, pat dry with paper towel and leave uncovered in the fridge. Doing this will dry the skin out a little which will assist with crackling.

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