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Crispy-skin pork belly with rosemary salsa verde

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This Crispy-skin pork belly with rosemary salsa verde makes for a great lunch or dinner option. Bursting with fragrant herbs and spices, you’re guaranteed to be hooked.

  • Serves6
  • Cook time3 hour
  • Prep time20 minutes, + resting time
Crispy-skin pork belly with rosemary salsa verde


  • 1.5kg Coles Australian Pork Belly Roast
  • 1 tbs olive oil
  • 1 tbs sea salt flakes
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 brown onion, cut into wedges
  • 1 cup (250ml) salt-reduced chicken stock
  • 400g Brussels sprouts, ends trimmed, halved
  • 1 tbs brown sugar
  • 2 tsp balsamic vinegar
  • 1 cup flat-leaf parsley leaves
  • Rosemary sprigs, to serve

Rosemary salsa verde

  • ½ cup flat-leaf parsley
  • ½ cup mint leaves
  • ¼ cup oregano leaves
  • 2 tbs rosemary leaves
  • 1 garlic clove, crushed
  • ¼ cup (60ml) olive oil
  • 1 lemon, zested, juiced

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Place pork on a clean work surface. Pat the rind dry with paper towel. Brush with half the oil. Sprinkle evenly with salt, fennel and cumin seeds. Place onion in the base of a roasting pan. Place the pork, rind-side up, over the onion. Roast for 30 mins or until the rind begins to crackle.
  2. Step 2

    Reduce oven to 160°C. Pour stock around the pork in the pan. Cover the pan with foil. Roast for a further 2 hours or until pork is very tender. Set aside, covered, for 15 mins to rest.
  3. Step 3

    Meanwhile, combine the Brussels sprout, sugar, vinegar and remaining oil in a roasting pan. Season. Roast, turning occasionally, for 30 mins or until Brussels sprout is golden and tender.

  4. Step 4

    To make the rosemary salsa verde, process the parsley, mint, oregano, rosemary and garlic in a food processor until finely chopped. With the motor running, add the oil and lemon juice in a thin, steady stream and process until well combined. Season. Stir in the lemon zest.
  5. Step 5

    Arrange the Brussels sprout on a serving platter with the parsley leaves. Drizzle with salsa verde. Top with the pork. Sprinkle with rosemary sprigs.