Pork Belly with a Crispy Crackling and our Festive Red Salad

Prep Time

10 min

Cook Time

2 Hours

Total Time

2 Hours 10 Minutes




  • 1 Eskort Pork belly roast
  • ¼ C course salt

Ingredient's for the Salad:

  • 4 plums halved
  • 2 red unions quartered
  • 2 C Red grapes
  • 1 C raspberries
  • 4 medium sized beetroots quartered
  • 1 C pomegranate seeds
  • 1 C fresh cherries
  • Salt and pepper for seasoning

Ingredient's for the Dressing:

  • 3 T balsamic vinegar
  • ¼ C golden syrup
  • ¼ C grenadine


  • Preheat your oven to 220°
  • Place the pork belly roast on an oven tray that is lined with baking paper.
  • Cover the rind of the belly with the carse salt and bake the belly for 2 hours.
  • Combine all the ingredients for the dressing in a small mixing bowl and keep aside.
  • Pack the fruits and veg for your salad onto a platter and keep ti covered in the fridge until your belly is ready.


  • Dress your salad with the dressing and season with salt and pepper.
  • Cut your belly crackling side down to make it easier and enjoy.