Celebrity guest chef Tom Niall shows us how to prepare this delicious Pork Belly dish


  • 1.1kg Murray Valley Pork Belly, scored.

  • olive oil

  • salt & pepper

  • 1 cup of fresh breadcrumbs

  • ½ cup almond meal

  • ¼ cup of slivered almonds, toasted

  • ¼ cup dried cranberries, roughly chopped

  • 2 tbsp. orange juice

  • 2 tbsp fresh parsley, finely chopped

  • 25g butter, cubed


  • 1.

    Season pork belly liberally with salt. Put into fridge for an hour or two, uncovered.

  • 2.

    Meanwhile mix together bread crumbs, almond meal, slivered almonds, dried cranberries, parsley, butter, juice, salt and pepper to form a ‘dough’ like consistency and refrigerate till needed

  • 3.

    Preheat oven to 230deg

  • 4.

    Stuff & roll pork belly & tie off every inch.

  • 5.

    Place pork onto trivet in roasting pan and roast for 30 mins or until rind is browning and starting to crackle.

  • 6.

    Reduce heat to 160C and roast for a further 1 – 1¼ hours depending on the size of your roast. Turn back up to 230C for 10-15 mins until the crackling is crisply. If you skewer the meat at the centre, it is ready when the juices run clear.

  • 7.

    Remove the pork belly from the oven and rest the pork for 10-15 mins before serving.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 340kj
  • Fat Total 30g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 9g
  • Sugar 4g
  • Sodium 158mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by: Tom Niall
Time: 2 hours + overnight

By salting and leaving the pork uncovered before cooking will allow the skin to dry and will produce amazing crackling. You can ideally do this up to 24 hours before cooking

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