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Pork Belly


  • Pork belly
  • Fresh oregano
  • Fresh sage
  • Fresh thyme
  • Fresh rosemary
  • 1 tablespoon minced garlic
  • 2 tablespoons of olive or avocado oil
  • 1 bulb of garlic deskinned
  • Chili flakes crushed so a bit broken down
  • Coarse or Flakes Salt
  • Fresh cracked pepper
  • 3 small tomatoes quartered
  • 6-8 crimini mushrooms
  • 1 leek cleaned, cut into 1 inch chunks
  • Broth


  • Preheat oven to 425°F
  • Mix some of the crushed chili flakes and salt together.
  • Cut a crisscross pattern through the skin of the pork belly.
  • Rub some of the chili salt into skin and cuts.
  • Place in fridge uncovered for 2 (or more) hours.
  • Slice onions into steaks and cut them in half and place in roaster.
  • Scatter the garlic, mushrooms, tomatoes, and leeks around the onions.
  • Spread crushed sprigs of oregano,thyme, rosemary, and sage leaves over everything.
  • Make a paste of chopped oregano, sage, thyme, minced garlic, and oil.
  • Rub the herb paste on the meat part of belly and into the skin.
  • Give a generous sprinkle of the chili salt over the skin.
  • Place the pork belly skin side up and nestle between the onions.
  • Fill the bottom of roaster with broth until it almost comes to the level of the meat (not the fat or skin)
  • Let cook for 20 minutes at 425°F.
  • Turn the heat down to 400°F for 50-60 (until the skin is crackly)
  • Let rest 10 minutes before serving.