Crispy Pork Belly with a Berry and Port Sauce and Honey Roasted Carrots

Served with honey roasted carrots, this is an all-in-one recipe for a delicious Sunday lunch of Crispy Pork and a tangy, festive berry and port sauce.


Cooking Methods

  • Cooking

Prep Time

60 minutes

Cooking Time

240 minutes


For the Crispy Pork Belly

    2kg pork belly roast, bone-in and scored (from our butcher)
    1/4 cup (60ml) Food Lover’s Signature extra virgin olive oil
    2 Tbsp flaked salt
    5 baby fennel bulbs, trimmed thickly, sliced lengthways
    6 garlic cloves, sliced
    375ml (1 ½ cups) beef stock

For the Berry & Port Sauce

    500ml (2 cups) port
    100g fresh blueberries
    100g fresh raspberries
    15ml (1 Tbsp) Food Lover’s Signature balsamic vinegar
    4 sprigs of thyme
    5ml (1 tsp) cornstarch mixed with a little water (only if your sauce needs thickening)

For the Honey-Roasted Carrots

    500g heritage carrots, washed, but kept whole
    125ml (½ cup) butter
    45ml (3 Tbsp) Nature’s Gold honey
    2 garlic cloves, crushed
    Salt and pepper, to taste
    Handful of fresh parsley, chopped, for garnish


    Preheat oven to 180°C.
    Score pork skin or ask your butcher to do so.
    Rub half the olive oil and salt on the skin of the pork making sure to press salt into scored skin.
    Place pork, skin side down, in a large roasting pan. Roast for 90 minutes. Turn pork, skin side up.
    Increase oven temperature to 200°C. Bake for 45 minutes, until skin is crisp.
    Remove from oven. Rest the pork for 10 minutes.
    To make the honey-roasted carrots; heat the butter over medium heat.
    Continue to stir for a few minutes until the butter starts to become frothy (about 5 minutes) and brown. Add the honey and garlic and remove from heat.
    Place the carrots onto a baking tray and drizzle with the sauce. Toss until coated, then season with salt and pepper.
    Roast for the first 10 minutes, covered with foil and then the last 10 minutes uncovered.
    Transfer to a serving dish and garnish with parsley.
    To make the berry and port sauce; add all the ingredients to a saucepan and bring to a gentle boil.
    Turn down the heat and simmer for 15 to 20 minutes, or until the sauce thickens.
    If your sauce is not as thick as you would like it, add the water and cornstarch mixture. Remove the thyme sprigs.
    Serve the pork with the berry and port sauce drizzled over it, and the honey-roasted carrots on the side.


What if you don’t have Port or want something non-alcoholic?
Try a thicker vegetable stock/Broth or un unsweetened fruit juice.

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