Crisp pork belly with spiced apricots

  • serves 4
  • A little effort

Transform this relatively cheap cut of pork and feed the family for Sunday lunch. A fantastic sweet and savoury combination, spiced apricot and pork belly is well worth the wait. Perfect served with kale and roasties.



  • boneless pork belly 1kg piece, skin scored
  • Chinese 5-spice, 1 tbsp
  • brown sugar 2 tsp
  • dried apricots 12, halved
  • dried chilli 1
  • cinnamon stick 1
  • spring greens, chard or kale 500g steamed


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. If your piece of pork is not already scored, score diagonal lines across it with a very sharp knife (a stanley knife works well). Mix the 5-spice with the sugar and rub it well into the pork skin. Put the belly skin-side up in a shallow roasting tin and roast for about 1 hour or until it’s cooked through and the crackling’s crisp (if it isn’t, briefly flash the pork under a hot grill). Rest for 15 minutes before serving.

  • Step 2

    While the pork is cooking, put the apricots, chilli (left whole) and cinnamon in a pan with 100ml water and bring to a simmer, then cook with the lid on for 8 minutes or until the apricots are very soft. Take the lid off and cook until any liquid has almost evaporated. Cut the pork into 4 squares and serve with greens and spiced apricots.

Nutritional Information

  • Kcals 666
  • Fat 40.7g
  • Saturates 14.9g
  • Carbs 22.8g
  • Fibre 10.9g
  • Protein 53.4g
  • Salt 1.32g