Pork belly with apple and pear relish
Serve up this tender pork belly roast at your next get-together. Served with a homemade apple and pear relish, it’s a flavour sensation.

Serves
6
Prep
10m
Note: + 10 mins resting time
Cooking
2h 30m
Ingredients
- 800g Coles Australian Pork Belly Roast Boneless
- 2 tsp olive oil
- 1 tsp sea salt flakes
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 2 brown onions, cut into wedges
- 1 tbs miso paste
- 1/2 cup (125ml) chicken stock
- 1 red apple
- 1 green pear
- 2 tbs apple cider vinegar
- 1 tbs caster sugar
- 1/2 tsp salt
- 1/4 cup finely shredded mint
Method
STEP 1
Preheat oven to 150°C. Place the pork on a clean work surface. Pat the rind dry with paper towel. Use a small sharp knife to score the rind. Brush the rind with oil and sprinkle with the salt flakes, fennel seeds and cumin seeds.
STEP 2
Place onion in the base of a roasting pan. Combine the miso paste and stock in a jug with 1/4 cup (60ml) water. Pour over the onion in the pan. Place pork, rind-side up, over the onion mixture in the pan. Cover and roast for 2 hours or until the pork is very tender.
STEP 3
Increase oven to 230°C. Uncover the pork and roast for a further 30 mins or until the rind is crisp. Cover and set aside for 10 mins to rest.
STEP 4
Meanwhile, core the apple. Cut in half and thinly slice. Place the apple in a bowl. Repeat with the pear. Add vinegar, sugar, salt and mint to the apple mixture in the bowl and toss to combine.
STEP 5
Thickly slice the pork and serve with the relish.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.