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

Slow cooked pork belly with watermelon salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(0 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pork belly

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

      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
      Watermelon

      Watermelon

      wort-er-mel-on

      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
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • ¼ small bunch coriander, roughly chopped

    To serve

    • BBQ sauce
    • 6-8 flatbreads

    Method

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.