Roasted Pork Belly with Charred Nectarines Recipe

How to Make Roasted Pork Belly with Charred Nectarines


  1. Preheat oven to 230°C (or 210°C fan-forced). Pat the pork belly with paper towel until dry. (You can also do this 4 hours before use and the leave in fridge, uncovered.) Lightly score the skin, careful not to cut through to the fat.
  2. Line baking tray with baking paper. Place a wire rack on top of baking paper and spray the rack lightly with canola spray. Lay pork belly on top of rack showing fat side up.
  3. Rub vegetable oil and salt over the fat.
  4. Place in the oven and cook for 25-30 minutes, until the skin starts to crackle.
  5. Turn the oven down to 175°C (or 160°C fan-forced) and cook for a further 30-40 minutes.
  6. Allow pork belly to rest for 10 minutes before serving.
  7. Cut 3 nectarines in half and cut the fourth one into quarters. Discard all stones.
  8. Place sugar on a plate and press the nectarine flesh onto sugar. Heat a non-stick frypan on medium heat. Pan-fry nectarines until lightly candied.
  9. Turn the nectarines over and lower the temperature. Add butter, lemon zest, olive oil and rosemary to pan. Toss altogether to coat nectarines well and serve warm on the side of the pork roast.

 Recipe: Courtesy of Virginia, ALDI Test Kitchen