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Roast pork belly with peach relish and potato and parsley salad

Recipe for roast pork belly with peach relish and potato and parsley salad.

By Alice Storey & Emma Knowles
  • 45 mins preparation
  • 2 hrs 10 mins cooking plus cooling, pickling, drying, resting
  • Serves 10
  • Print
Roast pork belly with peach relish and potato and parsley salad
You'll need to begin this recipe a week ahead.


  • 2 kg piece boneless pork belly, skin on
  • 1½ tsp fennel seeds
  • 1½ tsp white peppercorns
  • 2 garlic cloves, coarsely chopped
  • ¼ cup (firmly packed) each thyme and oregano, plus extra to serve
  • Finely grated rind of 1 lemon, juice of ½
  • 60 ml olive oil (¼ cup)
  • 500 ml dry white wine
  • 250 ml chicken stock (1 cup)
Peach relish
  • 400 gm dried peaches, coarsely chopped
  • 125 ml dry white wine
  • 125 ml white wine vinegar (½ cup)
  • 3 golden shallots, thinly sliced
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 80 gm sugar
  • Juice of 1 lemon, or to taste
Potato and parsley salad
  • 1.5 kg chat potatoes, halved
  • 50 ml olive oil
  • 3 golden shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 30 ml Sherry vinegar
  • 2 tsp Dijon mustard
  • 150 gm crème fraîche
  • 100 gm whole-egg mayonnaise
  • Finely grated rind and juice of 1 lemon, or to taste
  • ¾ cup coarsely chopped flat-leaf parsley


  • 1
    For peach relish, combine peaches, wine, vinegar, shallot, thyme, bay leaves, 500ml water and 1 tsp sea salt flakes in a saucepan over medium heat, bring to the simmer and cook until peaches are tender (20-25 minutes). Add sugar, stir to dissolve, then simmer until syrupy and almost completely reduced (4-5 minutes). Add lemon juice, season to taste, transfer to a sterilised jar or container, cool to room temperature and refrigerate for flavours to develop (1 week). Makes 2 cups. Peach relish will keep refrigerated for 2 months.
  • 2
    Score pork skin and fat at 1cm intervals with a very sharp knife, place skin-side up on a rack in the sink and pour boiling water over skin until slits begin to open. Pat dry with absorbent paper and set aside.
  • 3
    Pound fennel seeds and peppercorns in a mortar and pestle until coarsely crushed, transfer half to a bowl with 2 tsp salt flakes and set aside. Add garlic and 1 tsp sea salt flakes to mortar and pestle and pound to a paste. Add herbs and lemon rind, pound to a coarse paste, stir in lemon juice and oil and rub all over pork. Place pork skin-side up on a tray lined with baking paper and refrigerate, uncovered, for skin to dry out (overnight).
  • 4
    Preheat oven to 220C. Place pork skin-side up in a roasting pan, add wine and roast for 30 minutes. Reduce heat to 160C and roast until crackling forms and pork is cooked through (1 hour). Remove pork from pan and set aside to rest (15 minutes). Skim fat from pan juices, add stock, bring to the boil over medium-high heat and cook until reduced to a glaze (6-8 minutes).
  • 5
    For potato and parsley salad, combine potatoes and enough salted cold water to cover well in a large saucepan, boil until tender when pierced with a skewer (15-20 minutes), drain and set aside. Heat oil in a saucepan over medium-high heat, add shallot and garlic and stir occasionally until tender (6-8 minutes). Stir in vinegar and mustard, remove from heat and stir in crème fraîche, mayonnaise and lemon rind and juice. Transfer to a large bowl, add parsley and boiled potato, season to taste, toss to combine and set aside.
  • 6
    Thickly slice pork, scatter with extra oregano and thyme and reserved spice salt, drizzle with glaze and serve with peach relish and potato and parsley salad.


Drink Suggestion: Medium-sweet poiré (French pear cider). Drink suggestion by Max Allen