Slow-roasted pork belly with red wine poached pear salad

Served with a red wine poached pear salad, this slow-roasted pork belly makes for a decadent and impressive meal. A dish your friends and family will love, you can’t go wrong with this tasty take on a classic roast.

4 with leftovers


Note: + overnight drying, cooling & 10 mins resting time



  • 1.3kg Coles Australian Pork Belly Roast Boneless
  • 1/4 cup (60ml) olive oil
  • 1 tsp fennel seeds
  • 1 tsp sea salt flakes
  • 2 red onions, cut into thin wedges
  • 1 1/2 cups (375ml) chicken stock
  • 4 firm pears, peeled
  • 2 cups (500ml) dry red wine or cranberry juice
  • 1 cinnamon quill or stick
  • 2 whole star anise
  • 1 tbs caster sugar
  • 1 tbs red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 120g baby rocket leaves
  • 1 small fennel, finely shaved



Place pork on a baking tray. Pat the rind dry with paper towel and use a small sharp knife to score the rind at 1cm intervals. Place pork in the fridge, uncovered, overnight to dry out the rind.


Preheat oven to 140°C. Place pork on a clean work surface. Drizzle with 2 tsp oil and sprinkle with fennel seeds and salt. Place the onion in the base of a roasting pan. Arrange the pork over the onion. Pour the stock around the pork in the pan. Roast for 2 hours.


Increase oven to 230°C. Roast the pork for a further 30 mins or until the rind crackles and the pork is cooked through. Loosely cover with foil and set aside for 10 mins to rest.


Meanwhile, place pears in a small saucepan. Add the wine or cranberry juice, cinnamon, star anise and sugar and bring to a simmer over high heat. Cover the pears with a disc of baking paper to keep pears submerged in the poaching liquid. Reduce heat to low and cook for 1 hour or until tender. Transfer pears to a heatproof bowl. Return the poaching liquid to the heat and bring to a simmer. Cook for 15 mins or until the liquid reduces by half. Reserve 1 tbs of the poaching liquid in a small bowl. Drizzle the remaining poaching liquid over the pears. Set aside to cool.


Place the vinegar, mustard, honey, remaining oil and reserved wine mixture in a screw-top jar. Shake until well combined.


Cut the pears in half. Place the rocket, fennel and pear in a serving bowl and drizzle with dressing. Thickly slice the pork and serve with salad. 

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.