Roasted pork belly slices with garlic and thyme. These gorgeous crispy belly pork slices taste delicious and are the perfect meal for a gestational diabetes diet.
Faster to cook than a joint of meat, pork belly slices are a great speedier alternative for a Sunday roast dinner!
You can purchase pork belly as joint or in slices. If you buy a joint of meat, you will need to slice the pork belly into thick slices before following this recipe. I also find this is a better way to get the fat to render down through the meat. Whereas with a pork belly joint, you may get that lovely crackling on top, but the fat running through the layers of the belly doesn’t always render down well enough for my liking unless I slow cook or pressure cook it before crisping.
I serve my roasted pork belly slices with black pudding, celeriac mash, green vegetables and gravy. The flavours in these pork belly slices and accompaniments work SO well together… Absolutely delicious!
The black pudding is simply fresh black pudding slices which I have fried off in a frying pan while waiting for the pork belly slices to rest after cooking.
- 500 grams pork belly slices
- ½ whole garlic
- 6 sprigs fresh thyme
- 1 tsp olive oil
- ¼ tsp salt
- 1 pinch ground black pepper
- Preheat oven to 180°c (fan assisted)
- Place the belly pork slices onto a baking tray touching one another with sprigs of fresh thyme tucked underneath
- Pull apart the bulb of garlic. I use approx. ½ a whole bulb of garlic for this recipe, but you can use more of less to your liking. Keeping the garlic skins on, smash each clove with the flat of a knife so that they will release their flavour better, then place them between the slices of pork belly
- Drizzle or brush over the olive oil
- Sprinkle with salt and pepper, then place the tray in the oven to cook for approx. 40-45 minutes (turn the pork belly slices over halfway through cooking) or cook until the fat has rendered down and the top edges have made crackling
- Once cooked allow to rest for 5 minutes before serving. Garnish with some fresh thyme leaves, seasoning to taste and real gravy
- TIP! The roasted garlic cloves taste wonderful added into mash or gravy! Just squeeze the roasted garlic out of the skins into the gravy or mash and this will carry a lovely sweet roasted garlic flavour through the dish!