Roast pork belly - My ‘Day 1’ dish

My love for food started when I was very young. One of the first things that sparked it was pork belly—something I still love dearly, as long as it’s cooked properly.

I have clear memories of cooking with my uncle, who, funnily enough, also lives out here in the Overberg now. Back then, we used to have friendly cook-offs, trying to outdo each other in the kitchen just for the fun of it. Those days stirred a shared love of good food.

I still remember the first real dish I made: roast pork belly with apples, crispy roast potatoes, and a simple salad. I was about 14 years old. He also happened to be making pork belly that day, and I remember standing over the stove, comparing crackling and trying to see who nailed it best. What stuck with me most was that perfect balance—the crisp, golden skin and the rich, tender meat underneath. That combination was magic to me.

Looking back, I think a part of me has always been chasing that perfect pork belly ever since. Over the years, I’ve refined how I cook it, testing different techniques, and this version is the one I keep coming back to. It just works.

I love the charred bits—those slightly burnt edges add another layer of flavour. The contrast between the crispy crackling and the juicy interior is what makes pork belly so satisfying to eat.

It’s one of those dishes that brings people together, and for me, it always brings back memories of where it all started.

Ultimate Roast Pork Belly

Serves 4

Crispy crackling and tender meat—perfect for a hearty main course.

Ingredients

• 600g pork belly

• 1 tbsp ground fennel seeds

• Sea salt, generously applied

Equipment

• Tin foil

• Baking paper

Method

1. Remove pork belly from packaging and leave uncovered in the fridge overnight to dry out the skin.

2. Preheat oven to 140°C (284°F).

3. Score the skin without cutting into the meat.

4. Rub fennel seed and salt mixture into the flesh and skin, applying extra to the skin.

5. Create a foil “boat” around the pork belly to hold the juices during roasting.

6. Roast for 2½ hours.

7. Increase oven temperature to maximum and roast for an additional 25–30 minutes until the skin puffs and crisps.

8. Let rest for 30 minutes before serving.