If anyone knows how to master a roast, Matt Moran does. Here, the Australian chef provides an easy pork belly recipe with a spiced pear sauce to add an aromatic side to this centrepiece dish. Simple, juicy, and completely delicious, this is the perfect lunchtime main for this weekend.

"Roasted pork belly is a classic," Moran says. "In this recipe, I'm using the original salt recipe from Aria back in the 2000s – the star anise and cinnamon flavours add a slightly different flavour profile. The secret is to always make a bit extra to have roast pork rolls for lunch the day after with apple slaw and mayo… Perfect!"

What you need to know before you start

You’ll need to start this recipe 5 hours ahead. This allows 4 hours for the salt mixture to dry out the skin of the pork, imparting flavour from the spiced salt blend and slightly curing the pork belly. The pork requires at least 1 hour in the oven to roast, and a further 15 minutes to rest. 

You’ll also need some basic cooking equipment like a wire rack, a baking tray, a saucepan for the pear sauce, a food processor and a sharp knife to score the skin of the pork. 

Why is this the best roasted pork belly with spiced pear sauce recipe?

Australian chef and restaurateur Matt Moran transforms a traditional roast pork belly with punchy flavours and extra-crispy crackling. His version features a simple cut of pork that is coated in salt and spices to ‘cure’ the meat – a modern spin on a classic technique that draws out extra moisture and imparts the flavours from the salt, allspice, fennel seeds, star anise and other aromatics. 

Served with a sweet and tangy homemade spiced pear sauce, the results are juicy, tender pork complemented by earthy spices and balanced with a rustic, mellow finish. It makes for the perfect Sunday roast dinner, family feast or Christmas lunch dish. 

Why won’t my pork belly get crispy?

There are a number of reasons why your pork crackling didn’t get crispy. One of the main causes is that the skin of the pork is not dry enough. Once the salt mixture has been washed off, pat dry the skin to remove as much moisture as possible. You can even leave it in the fridge for a further 5-6 hours, sitting uncovered on a wire rack over a tray, to dry out. 

Another reason why your crackling isn’t crisping is because the oven isn’t hot enough. Preheat your oven to 250°C/230°C fan-forced and roast the pork for 30 minutes to achieve a crunchy exterior before reducing the heat to complete the cook.

Can you make the spice mixture in advance? 

Feel free to prepare the spice mixture a few days or even weeks in advance. Keep it in an airtight container until ready to use. You can also add the spice and salt mixture to other meats like chicken, beef or lamb, and even seafood such as salmon, ocean trout and whole fish. 

What ingredients you’ll need

Pork belly: We use a 2kg pork belly with the skin on and any bones removed to feed 6 people. 

Fine salt: The fine, powder-like texture of this type of salt is used for the quick curing of the pork belly, to draw out moisture from the skin and impart a salty flavour to the flesh. 

Ground allspice: Ground allspice adds a warm, sweet and slightly peppery flavor to the pork belly.

White pepper: This adds a mild, slightly earthy heat through the spiced salt blend. 

Fennel seeds: Fennel seeds are crushed and used in the salt mixture to infuse the pork belly with a sweet, licorice-like flavour.

Ground star anise: Star anise contributes a sweet, aromatic and slightly spicy flavour to the pork belly salt mixture.

Chinese five-spice: Chinese five-spice enhances the pork belly with a balanced combination of sweet, savoury and aromatic flavours, including cinnamon, star anise and cloves.

Cinnamon: Cinnamon imparts a warm, sweet-spicy note to the pork belly.

Cardamom: Cardamom brings a sweet, citrussy and slightly floral flavour to the pork.

Extra virgin olive oil: The skin of the pork belly is brushed with a little oil to help crisp up the skin. 

Caster sugar: The fine granules of caster sugar dissolve quickly to add sweetness to the pear sauce, while balancing the tartness of the other ingredients. 

Rice wine vinegar: Rice wine vinegar adds a subtle acidity and mild tanginess to the pear sauce, cutting through the richness of the pork.

Cinnamon quill: Cinnamon infuses the sauce with a warm, aromatic spice, complementing the sweetness of the pears and enhancing the savoury depth of the roast pork.

Green pears: The slightly tart and firm texture of green pears provides a fresh and fruity base of the sauce. 

Lemon: The juice and zest of a lemon adds a burst of bright acidity to the pear sauce. 

How do you prepare pork belly for roasting?

For this recipe, the pork belly is quick-cured in a salt blend prior to roasting to draw out moisture from the skin and deepen the flavour of the meat. The longer it sits, the more flavour you will impart, however leaving it for longer than 4 hours will run the risk of the dish becoming too salty.

Score the skin of the pork (being careful not to cut through to the flesh) and rub over and chill in the fridge. Once chilled, rinse off any remaining salt with water and use paper towels to thoroughly pat dry before roasting.

How to store leftover roasted pork belly?

If you have any leftovers, store pork tightly wrapped in plastic wrap or in an airtight container in the fridge and consume within 2-3 days. If you prefer, you can also keep it in the freezer for up to roughly 3 months. 

What to serve with roasted pork belly?

Traditionally served with an apple sauce, this recipe uses green pears to create a sweet, tangy and bright sauce to complement the richness of the pork. 

Serve the dish with barbecued cabbage or a fresh coleslaw, as well as other classic sides like a luscious potato mash, honey roast carrots and a mushroom gratin. 

Drink pairings with roasted pork belly?

When choosing what drink to pair with a roasted pork belly, opt for something that will cut through the richness of the dish. We recommend an acidic chardonnay, a crisp riesling or a refreshing pilsner beer. On the other end of the scale, you can also lean into the flavours of the pork with a pinot noir or grenache. 

If you love our roasted pork belly with spiced pear sauce recipe, try this 

In the mood for pork? Travel around the world with these other favourite pork recipes from across the globe:

• Sweet and sour pork
• Pork schnitzels and colcannon
• Porchetta (slow-roasted rolled pork)