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Fennel and Rosemary Pork Belly with Roast Potatoes, Pears, Pancetta and Sage with Buttery Spinach and Beans

Anna's Best Sunday Roast ...


Veg for roasting belly on


Potatoes and pears

Buttery Spinach

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Posted by Jayne143 • 17w ago • Report
Can anyway advise how long cookin time for a 4kg piece pork belly with this recipe
Posted by Tim111 • 4y ago • Report
Drooling just thinking about it!
Posted by whitecrow • 4y ago • Report
I made this tonight and it was fantastic!! Had to oomph up the oven to get the crackling at the end (turned the grill element on the oven on for last 10 mins) and the crackling was superb. Herbs are a wonderful complement to the rich pork, and the meat was tender and tasty. An absolute delight! Thanks Anna!!
Posted by Genevieved • 4y ago • Report
How long do you blanch the belly for?
Posted by legs11 • 3y ago • Report
just a few actually curls the edges of the rind so it seperates....if there is a gap between each piece of rind, the crackling will be very crisp and crunchy.
Posted by LR104 • 4y ago • Report
Best roast pork ever. Juicy, tender, flavourful and the cracking to die for. Congratulation and thanks.
Posted by Kirsty • 4y ago • Report
This was definately the best crackle I have ever done. The pork was tender under the crackle and at the bottom but dry in the middle. The piece of belly I got was probably about 1.5 (not 2kg as suggested) - should I have shortened the cooking time or is there something else I could do to keep it moist?

It was very delicious though and I will definatley do it again
Posted by muppy • 3y ago • Report
this is the best pork roast ever. we use free range rolled pork from our local butcher and i think that is the key.
Posted by redgiraffe • 4y ago • Report
Sensational pork recipe - best crackling ever!
Posted by legs11 • 3y ago • Report
yes that would work would just need to increase the time for the weight of pork.