Pork Belly w/ Christmas Cranberry Sauce

A beautifully tender piece of pork, crackling, topped with a sticky cranberry jam –YUM! The whole family will love this succulent feast for Christmas.


  • 2 kg Pork Belly
  • 2 tsp Coriander Seeds
  • Murray River Salt Flakes and Cracked Black Pepper
  • Christmas Shiraz Cranberry Jam (Limited Edition)


  1. Preheat the oven to 250˚C.
  2. Prepare your Pork Belly by drying with some paper towels.
  3. Season well with Salt Flakes and Cracked Pepper, rubbing skin and meat sides liberally.
  4. Roughly crush the Coriander Seeds and sprinkle onto the meat-side, place in a roasting tray and roast in the oven for 20 minutes then turn the oven down to 160°C and cook for a further 2 hours. If the crackling is not quite cooked, turn the oven back up to the highest setting and cook for an additional 10-15 minutes.
  5. Rest for 20 minutes, slice and serve with our Christmas Shiraz Cranberry Jam straight from the jar.

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