Roasted Pork Belly with Ginger Beer


1.5 kilogram piece boneless pork belly, skin on
2 onions, sliced
3 cups good quality ginger beer
3 firm but ripe pears, halved
1–2 fennel bulbs, cut into thick wedges through the root

Seasoning Paste

3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 teaspoon ground allspice
sea salt and ground pepper


  1. Preheat the oven to 210°C convection bake.
  2. Combine the paste ingredients in a bowl. Spread over the flesh side of the pork.
  3. Arrange the onions in the base of a baking dish and place the pork, skin side up, on top.
  4. Rub the skin with a little olive oil then sprinkle with sea salt.
  5. Add enough ginger beer to come half way up the side of the pork but don’t let it touch the skin.
  6. Roast for 30 minutes then remove from the oven.
  7. Place the pears and fennel around the pork, spooning over some of the pan juices (but not over the pork).
  8. Reduce the oven to 160°C convection bake.
  9. Return the pork to the oven and roast for about 40 minutes or until the pork is tender when pierced with a skewer and the fennel and pears are tender. Cooking time will depend on how thick the pork is.
  10. If the skin is not crisp and you would like the pears to have more colour, place the baking dish under a hot grill for a few minutes until the skin is golden.
  11. Slice the pork and serve with the pears and fennel. Spoon the pan juices over before serving.

Makes 6 servings.

Source: Dish magazine