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5 from 2 votes

Herbed Pork Belly Roast

This recipe is slightly adapted, at least the cooking technique, from Jamie Oliver's Pork Belly Roast recipe, although I wanted it to have a more savory herbed marinade then the sweet fennel encrusted he suggested.
Prep Time10 mins
Cook Time2 hrs 45 mins
Marinate12 hrs
Total Time14 hrs 55 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: herb marinaded pork, jamie oliver, marinaded pork, pork and herbs, pork belly roast recipe
Servings: 4 servings
Calories: 1784kcal


  • 2 1/2 lb pork belly


  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 lemon
  • 8 garlic cloves
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh thyme
  • 2 tsp red pepper flakes
  • 1 tbsp Dijon mustard
  • 2 tbsp salt

Pork Belly Roast

  • 5 carrots
  • 5 ribs of celery
  • 2 large onions
  • 20 garlic cloves
  • 2 tbsp olive oil
  • 2 fresh thyme bundles
  • reserved above marinade
  • white wine
  • 3 tbsp flour


  • Make a crosshatch score on the skin down to the meat trying not to cut the meat, making the cuts close together. Rub the kosher salt and pepper in the cut skin, massaging well to get in the nooks and crannies.
  • Mix the marinade ingredients in a blender to emulsify and poor over the pork belly and marinate 12 hours or more in a sealable container or Zip Lock bag in the refrigerator. Take out 30 minutes prior to cooking to bring to room temperature.
  • Preheat oven to 525°F.
  • Wash, peel and cut the carrots, onions and celery into large 2 inch pieces and place in a roasting pan. Peel the skin off the whole garlic cloves, mix with the vegetables and olive oil.
  • Wrap and tie the whole thyme bundles, place on top of the vegetables and garlic. Place the marinated pork belly, scored side up, on top and cook for 15 minutes until skin is bubbling and starts turning a golden color.
  • Drop oven temperature to 325°F and cook for 1 1/2 hours. Add the reserved marinade and enough white wine to make 3 cups of liquid. Cook for 1 hour, or until the pork belly is fork tender and can easily tear apart.
  • Remove pork belly and keep warm. Place entire roasting pan on the stove top over medium heat. Toss the flour over the vegetables and mash to create a thick gravy. Thin with chicken stock if needed and pour over pork belly roast.


Calories: 1784kcal | Carbohydrates: 30g | Protein: 31g | Fat: 171g | Saturated Fat: 57g | Cholesterol: 204mg | Sodium: 251mg | Potassium: 1160mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13480IU | Vitamin C: 37.5mg | Calcium: 144mg | Iron: 3.8mg