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  • 500 g pork belly
  • 1 T sea salt
  • mashed potatoes, for serving
  • red butter lettuce, to garnish
  • For the pepper sauce:
  • 2 T butter
  • 2 garlic cloves, crushed
  • 2 T  brandy (optional)
  • 1 cup cream
  • 1/4 cup beef stock
  • 2 T green peppercorns in brine, drained
  • 1/2 t mixed peppercorns, ground

1. Preheat the oven to 160°C. Place the pork on a roasting tray and carefully score the rind using a sharp knife. Rub with the sea salt.
2. Roast for 2 hours, or until soft and the rind is puffed up and crackly.
3. To make the pepper sauce, heat the butter and the garlic in a pan. Add the brandy if using and cook for 1 minute. I use gas to flambé the brandy by tilting the pan towards the flame. Add the remaining ingredients and simmer for 5 minutes.
4. To serve, slice the pork and serve with the sauce and potatoes.

Find more pork recipes here.

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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