A pan serving slow cooked pork belly with watermelon salsa in a dish alongside

Slow cooked pork belly with watermelon salsa

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(1 ratings)

Prep: 30 mins Cook: 6 hrs, 10 mins plus overnight chilling

More effort

Serves 6 - 8

Serve this slow cooked pork belly with a refreshing watermelon salsa, BBQ sauce and flatbreads. It's a street-food style roast worth taking the time for

Nutrition and extra info

Nutrition: Per serving (8)

  • kcal448
  • fat28g
  • saturates10g
  • carbs11g
  • sugars11g
  • fibre1g
  • protein33g
  • salt0.3g
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    For the pork belly

    • 1.6kg boneless pork belly
    • 6 black peppercorns
    • ½ small bunch thyme


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 bay leaf
    • 1 tsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 500ml bottle dry cider

    For the watermelon salsa

    • ½ watermelon (around 800g), flesh finely chopped



      Thought to have originated in Africa, watermelons are distinct from musk melons such as…

    • 1 red onion, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 1 Granny Smith apple, finely chopped
    • 2 limes, zest and juice



      The same shape, but smaller than…

    • ¼ small bunch coriander, roughly chopped

    To serve

    • BBQ sauce
    • 6-8 flatbreads


    1. Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is submerged. Cover with foil and cook for 6 hrs.

    2. Remove from the oven and leave the pork to cool until you can touch it easily, around 10 mins, then lift from the liquid and use cling film to roll the pork as tightly as you can, then leave to cool completely in the fridge overnight.

    3. Mix all the ingredients for the watermelon salsa together and season. Set aside.

    4. Slice the pork belly into eight 1-2cm rounds and place, flat-side down. in a lightly oiled frying pan, cook until golden, 1-2 mins, then turn over and repeat so both sides are nicely crisped, even in colour and the pork is hot throughout.

    5. To serve, spread 1 tbsp of bbq sauce over each flatbread, top with the crisped pork belly and finish with a spoonful of the salsa.

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