Pork belly pot roast

Pork belly pot roast


  • Rindless pork belly approximately 6cm x 20cm
  • 1 carrot, peeled
  • 1 parsnip, peeled
  • ½ butternut pumpkin, peeled and seeds removed
  • ½ tsp (2.5g) dried thyme
  • ½ tsp (2.5g) dried rosemary
  • ½ tsp (2.5g) salt
  • ½ tsp (2.5g) cracked black pepper


  1. Butterfly pork belly.
  2. Cut carrot, parsnip, and pumpkin into small baton sticks, approximately 5 x 100 mm.
  3. Combine all the herbs and spices together.
  4. Season the inside of the pork belly with half the herbs and spice mix.
  5. Roll the sliced vegetables in the meat, one by one alternating between the three.
  6. Once completely rolled, string roast to secure.
  7. Use any remaining seasoning on the outside of the roast.
  8. Cooking suggestion: Cook pork on rack over potatoes, as the delicious juices of the pork belly will flavor the potatoes.

Pork belly pot roast ingredients

Pork, Carrot, Parsnip, Butternut Pumpkin, Dried Thyme, Dried Rosemary, Salt, Cracked Black Pepper.

Ingredients Listing – Disclaimer

All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.

*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.