Slow Roast Pork Belly with Plum and Port Chutney Recipe

Click to rate
(154 ratings)
Sending your rating
serves: 6
Skill: easy
Prep: 30 min
Cooking: 5 hr 20 min

Nutrition per portion

Calories 559 kCal 28%
Fat 37g 53%
  -  Saturates 13g 65%

An autumn dish you’ll want to try again and again, this pork recipe is the perfect main to try for your next dinner party.



  • 1.2kg to 1.3kg (2lb 11oz to 3lb) piece English, free-range belly pork, bones in and scored
  • 6 garlic cloves, peeled and roughly chopped
  • 12 sage leaves, roughly chopped
  • for the chutney:
  • large knob butter
  • 1 medium onion, finely chopped
  • 6 large ripe plums, halved, stone removed and quartered
  • 1 eating apple, peeled, cored and chopped
  • 200ml (7fl oz) port or robust red wine
  • 3tbsp soft brown sugar
  • 3tbsp red wine vinegar


  • Heat the oven to 130 C, 110 C fan, 250 F, gas ½. Place the pork skin side down on a board and cut long incisions, around 1cm (½in) deep, between the bones. Push in the garlic and sage. Put 2 sheets of foil into a roasting tin and lay the pork on top, skin side up. Scrunch the foil around the edges of the pork – this prevents the edges going hard. Dry the skin, then sprinkle over a little salt and place in the oven for 5 hours.

  • Meanwhile, make the chutney – you can heat it up again just before serving. Melt the butter in a small saucepan, cook the onion on a low heat until soft then add the plums and apple. Stir well, season then add the port and bring to the boil. Let it bubble for a few minutes, then add the sugar and vinegar. Let it simmer for about 15 minutes until cooked through. Set aside until later.

  • To finish off the pork, pour off the juices from the roasting tin and turn the oven up to 220 C, 200 C fan, 425 F, gas 7. Return the meat to the oven and roast until the skin crackles – about 20 minutes. Serve with the chutney, steamed curly kale and spuds.

Click to rate
(154 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular