Main Meals

Italian-styled pork belly roasted with verjuice and pears

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20 minutes
1½ hours
Wine/Spirit Pairing
Saronsberg Shiraz

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  • 1.5 kg deboned pork belly
  • 6 ripe pears, halved lengthways
  • 1 kg Woolworths specialty onions, halved
  • 4 bay leaves
  • 1½ cups verjuice
  • 2 cups chicken stock
  • Sea salt and freshly ground black pepper, to taste
  • Mashed potato, for serving

Preheat the oven to 180°C.

Place the pork belly in a large roasting pan, skin side up. Score the skin and place the pears, onions and bay leaves around the pork. Combine the verjuice and chicken stock and pour into the roasting dish until it comes halfway up the side of the pork, but doesn’t cover the skin. Season to taste.

Roast for 1–1½ hours, or until the meat is tender and the skin is crisp. The pears and onions should be golden and caramelised.

Serve immediately with mashed potato.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Vanessa Christiane
    4 April 2016

    Yummy we ❤Pork Belly!

  • default
    14 May 2015

    Hi Sam and Francesca,

    We’re super chuffed that the recipe wowed the both of you – and your guests (Francesca)!

    Next time take a pic and tag us @wwtaste on Instagram or Twitter :)

    The TASTE team.

  • Francesca Tiganis
    14 May 2015

    New favourite recipe to absolutely WOW guests! Best part… it’s super easy!!!

  • Sam Wilson
    8 May 2015

    Love this recipe!

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