Name: Hairy Bikers Pork Belly Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 1.5kg boneless pork belly, rind deeply scored; 2 tbsp fresh thyme leaves, finely chopped; 2 tsp sea salt flakes; 1 tsp coarsely ground black pepper; 3 medium apples, peeled, cored and cut into thick slices; 2 medium onions, sliced; 1 large handful of fresh sage leaves; 2 tsp plain flour; 200ml cider; 100ml water

This crispy pork belly recipe is made with sea salt flakes, fresh thyme, apples, sage and cider. The two-stage roast gives you golden crackling on top with tender, juicy meat underneath. Ready in under three hours, it serves four to five people.

I make this every time we have family over for a Sunday roast. The apple and onion bed creates such a good base for the cider gravy that it feels like two recipes in one.

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Pork Belly Recipe Ingredients

For the Pork Belly:

1.5kg boneless pork belly, rind deeply scored
2 tbsp fresh thyme leaves, finely chopped
2 tsp sea salt flakes
1 tsp coarsely ground black pepper

For the Roasting Bed & Gravy:

3 medium apples, peeled, cored and cut into thick slices
2 medium onions, sliced
1 large handful of fresh sage leaves
2 tsp plain flour
200ml cider
100ml water

How To Make Pork Belly

Prepare the oven and pork: Preheat your oven to 240°C (220°C Fan / Gas Mark 9). Pat the pork rind completely dry with kitchen paper. Mix the thyme, sea salt and black pepper, then rub all over the pork, pressing deep into the score marks.
Roast at high heat: Place the seasoned pork belly in a sturdy roasting tin. Roast for 25–30 minutes until the rind bubbles up and starts to crisp.
Reduce the heat: Turn the oven down to 180°C (160°C Fan / Gas Mark 4). Continue roasting for another hour.
Prepare the apple bed: Toss the sliced apples, onions and sage leaves together. Pile the mixture into the centre of a separate, smaller roasting tin.
Combine pork and fruit: Remove the pork from the oven and place it directly on top of the apple and onion pile. Set the original tin with its juices aside for the gravy.
Final roast: Return the pork to the oven and cook for a final hour, or until the meat is completely tender.
Make the gravy: Skim excess fat from the juices in the first tin. Place over medium heat, stir in the flour and cook for one minute. Gradually add the cider and water, simmer for 3–4 minutes, then strain into a saucepan.
Rest and serve: Transfer the pork to a board and rest uncovered for 15–20 minutes. Scoop the cooked apples and onions into a warm serving bowl. Reheat the gravy just before serving.

What Are the Best Tips for Pork Belly?

Dry skin is everything: The key to perfect crackling is starting with bone-dry skin. Pat it firmly with kitchen paper before adding the salt rub.
Use coarse sea salt: Fine table salt dissolves too quickly and will not crisp the rind. Coarse sea salt flakes draw moisture out and create those crunchy, golden bubbles.
Keep the pork level: For the most even crackling, keep the belly as flat as possible. The apple and onion bed helps with this during the later cooking stage.
Never cover while resting: Covering the pork traps steam and softens the crackling. Leave it uncovered for the full 15–20 minutes.
Try a rolled version: If you enjoy this flat roast, our Hairy Bikers porchetta recipe uses rolled pork belly with a herb stuffing for a different presentation.

What Should You Serve with This Roast?

Creamy mashed potatoes are the classic partner for roast pork belly. They soak up the cider gravy perfectly. Add a bowl of sharp apple sauce to cut through the richness of the meat.

Roasted root vegetables like carrots and parsnips complete the plate. Steamed greens such as cabbage or kale bring colour and freshness. This works brilliantly as a full Sunday spread alongside our Hairy Bikers roast chicken.

How Should You Store the Leftovers?

Store leftover pork belly in an airtight container in the fridge for up to three days. The meat reheats well in a hot oven or air fryer, which re-crisps the crackling nicely.

You can also shred the leftover meat for sandwiches or toss it through a warm salad. Keep the gravy in a separate container and warm it gently in a saucepan before serving.

Nutrition Facts

Serving Size: 1/5th of the roast
Calories: 685 kcal
Total Fat: 52g
Saturated Fat: 19g
Total Carbohydrate: 18g
Sugars: 15g
Protein: 35g

Frequently Asked Questions

How long does it take to cook pork belly? The total cooking time is about two and a half hours, split across a high-heat blast and two rounds of lower roasting. Allow an extra 15–20 minutes for resting before carving.

How does the Hairy Bikers pork belly compare to other roast pork belly recipes? This version uses a two-stage roast on an apple and sage bed, which creates a built-in cider gravy as it cooks. Most other recipes simply season the skin without this flavoured base underneath.

Can you cook pork belly the day before? Yes, roast it fully and store covered in the fridge. Reheat at 200°C (180°C Fan / Gas Mark 6) for 15–20 minutes to warm through and re-crisp the skin.

Should you pour boiling water on pork belly before roasting? Some recipes suggest this, but the Hairy Bikers skip it entirely. Drying the skin and using a high initial oven temperature achieves crispy crackling without the extra step.

What is the difference between pork belly and porchetta? Pork belly is roasted flat, skin-side up, to create a sheet of crackling. Porchetta is rolled pork belly stuffed with herbs, creating a spiral when sliced.

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