Citrus pork belly with asparagus

This crispy pork belly is a great idea for a unique Christmas dish, deliciously paired with roasted asparagus, onions and garlic. Sprinkle with homemade citrus salt for a delightful tang!

  • 15 mins preparation
  • 2 hrs cooking
  • 24 hrs marinating
  • Serves 6
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  • 1.5 kilogram boneless pork belly, rind on, scored
  • 1 tablespoon fine sea salt
  • 3 red onions, skin on, halved
  • 1 garlic bulb, halved
  • 2 asparagus bunches, trimmed, blanched
Citrus salt
  • 1 orange, rind finely grated
  • 1 lemon, rind shredded
  • 1 tablespoon salt flakes


  • 1
    The day before, place pork belly, uncovered, on a rack in a roasting tray and refrigerate overnight (this will help the skin dry out for crackling).
  • 2
    Preheat oven to 180°C.
  • 3
    Using a sharp knife, score pork skin at 1cm intervals. Rub salt into the skin and incisions, then place skin-side down on a rack in an oven tray.
  • 4
    Roast for 1 ½ hours, then remove pork from oven. Increase temperature to 220°C. Turn pork skin-side up. Add onions to baking dish with garlic. Roast for a further 25-30 minutes or until skin is golden and crispy, and the meat is tender.
  • 5
    To make the citrus salt, combine all ingredients in a small bowl.
  • 6
    Serve pork sliced, sprinkled with citrus salt and accompanied with baked onions, garlic and asparagus.