Crispy Pork Belly with Parsnips and Potatoes

, from Issue #73. July, 2017
Photography by Josh Griggs.
Crispy Pork Belly with Parsnips and Potatoes

The winter issue wouldn’t be complete without a roast pork belly recipe. This version is cooked with parsnips and potatoes which become lovely and sticky from absorbing all the rich cooking juices.

Serves: 6


1.2-kilogram piece boneless pork belly, skin scored
olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon American mustard
1 tablespoon finely chopped rosemary
8 small agria potatoes, peeled and halved
6 medium parsnips, peeled and halved
2 whole garlic bulbs, top 1cm trimmed off
4 bay leaves
1 cup white wine
sea salt and ground pepper


Preheat the oven to 200°C fan bake.

Place the pork skin-side down in a large, lightly oiled roasting tray.

Combine the soy, honey, mustard and rosemary and season. Spoon over the flesh-side only. Turn the pork over and rub the skin with a little oil, then season generously with sea salt.

Toss the potatoes, parsnips and garlic bulbs with oil and season with salt and pepper. Place the potatoes around and under the pork and add the wine but don’t pour it over the meat. The parsnips and garlic get added later. Roast for 30 minutes.

Reduce the oven temperature to 150°C fan bake.

Add the parsnips, garlic bulbs and bay leaves and continue to cook for 2 hours or until the pork is very tender when pierced with a skewer. Turn the potatoes and parsnips once during cooking, adding a little more wine if needed.

If the skin isn’t crisp enough, place the roasting tray under a hot grill for a few minutes until golden and puffed. Watch it carefully as it can catch and burn very quickly.

To serve: Slice the pork and serve with the vegetables and the pan juices.

Cook's note: If the cores of the parsnips are quite woody, carefully cut the thickest part out with a sharp knife as they never become tender.