Herb Crusted Pork Belly

Looking for the perfect Sunday roast? Then look no further than this recipe. I made Herb Crusted Pork Belly for The Secret Recipe Club, as an adaption of a recipe that called for untrimmed pork loin.

Today’s inspirational recipe from Lavender and Lime ♥ Herb Crusted Pork Belly ♥ #LavenderAndLime Share on X

I just loved the idea of The Secret Recipe Club when I saw it and I have joined up. Each blogger is assigned a participating food blogger to make a recipe from. As it’s a secret, all posts are published at the same time from each group of bloggers. I was given Jennifer Sikora’s blog For Such A Time As This as my secret blog. Jennifer has been blogging since 2007. She is a baker, loves to shop and is a dog mom – sounds like we have a few things in common. I chose Jennifer’s recipe for Herb Crusted Pork Loin as the dish I would prepare. Below you will find my adaption of the recipe. This was made necessary as I could not find untrimmed pork loin and so bought a pork belly roast to cook. As the weight of my roast was exactly half that of the one given my Jennifer I halved her rub. You could smell the garlic cooking, and the meat tasted great. What a great way to try something new!

Herb Crusted Pork Belly
Herb Crusted Belly Pork
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Herb Crusted Pork Belly

Recipe Category: Pork
Makes enough for: 4 people
All Rights Reserved: Recipe adapted from Jennifer Sikora


  • 1 kg pork belly roast
  • 7.5 mls salt flakes
  • 15 mls olive oil
  • 2 cloves garlic, peeled and minced
  • 2.5 mls dried thyme
  • 2.5 mls dried basil
  • 2.5 mls dried rosemary


  • take the roast out of the fridge at allow to dry on a rack for at least 2 hours
  • preheat the oven to 180° Celsius
  • pat the pork dry
  • combine the salt, oil, garlic and herbs in a bowl
  • massage the mixture onto the pork with your fingers, ensuring you cover the meat and the fat
  • place the pork on a rack in a roasting pan
  • roast for 30 minutes per 500g of meat, plus an additional 25 minutes
  • allow to rest for 10 minutes – we did this under the grill to crisp up the fat to make crackling

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53 thoughts on “Herb Crusted Pork Belly

  1. Looks great! I’ve done much similar with Joostenberg’s deboned pork shoulder, Christophe de Hosse’s favorite cut. The bellies I buy, Goes to making Rick Stein’s chinese five-spice rubbed roast belly, with pak choi

  2. Clubs, secrets and recipes…sounds like a grown up Enid Blyton story – how fabulous! We can get loin of pork here easily so this one is going on my “to do” list. But don´t tell anyone ´cos it´s a secret 🙂

    1. HI Lisa, for sure I will check out your blog post! Please give this recipe a try as it was really tasty 🙂 Thanks for the visit!

  3. I’ve never roasted a pork belly before – yours looks excellent. It must’ve tasted great. I like how you crisped the outside on the grill as well.

  4. Tandy, this pork belly looks delicious with all the herbs and garlic…what a nice feast!
    Hope you have a wonderful week ahead 🙂

  5. What a wonderful idea: The Secret Recipe Club…you find so many new and exciting link up ideas …and this one sounds like alot of fun. Your recipe turned out wonderful!

  6. Looks amazing!

    Thanks again for being a part of SRC and being a part of my first group, I enjoyed being your host! Now, I get to visit everyone’s blog, THIS IS THE FUN PART!

    If you haven’t already, come check out my Secret Recipe Club Post: Cucumber Salad http://momscrazycooking.blogspot.com/2011/08/cucumber-salad-secret-recipe-club.html

    or my second post for the SRC Raspberry and Nutella Pizza

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