Herb-Roasted Pork Belly with Garlic and Mustard

Name: Herb-Roasted Pork Belly with Garlic and Mustard
Prep time: 15 min
Cook time: 105 min
Total time: 840 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 1 kg pork belly, skin scored; 2 tbsp fine salt; 1 tsp black pepper; 4 cloves garlic, sliced; 2 whole bay leaves, crumbled; 1 tbsp Dijon mustard; 1 tbsp sunflower oil; 1 tsp dried thyme

Slow-roasted pork belly with garlic, mustard, bay and crisped edges.

By Savva LoginovUpdated October 2, 2026

Total 14 hrMakes 6 servings

Jump to Recipe

This pork belly is seasoned with garlic, mustard, bay and pepper, then roasted covered until tender and uncovered to crisp the surface. Use a thermometer and allow a rest before slicing across the grain. Pat pork dry. Mix salt, pepper, garlic, bay, mustard, oil and thyme. Rub over pork and refrigerate uncovered 4 hours or overnight. Heat oven to 180°C (350°F). Place pork in a roasting pan, cover tightly with foil and roast 1 hour. Remove foil and roast 30 to 45 minutes more until tender and browned; ensure centre reaches at least 63°C (145°F), then rest 3 minutes. Rest 10 minutes, then slice across the grain.

Recipe card

Herb-Roasted Pork Belly with Garlic and Mustard

Prep 15 minCook 1 hr 45 minTotal 14 hrYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

1 kg pork belly, skin scored 2 tbsp fine salt 1 tsp black pepper 4 cloves garlic, sliced 2 whole bay leaves, crumbled 1 tbsp Dijon mustard 1 tbsp sunflower oil 1 tsp dried thyme

Instructions

Season pork
Pat pork dry. Mix salt, pepper, garlic, bay, mustard, oil and thyme. Rub over pork and refrigerate uncovered 4 hours or overnight.
Roast covered
Heat oven to 180°C (350°F). Place pork in a roasting pan, cover tightly with foil and roast 1 hour.
Brown
Remove foil and roast 30 to 45 minutes more until tender and browned; ensure centre reaches at least 63°C (145°F), then rest 3 minutes.
Rest and slice
Rest 10 minutes, then slice across the grain.

How to tell when it is ready

Pork belly is tender, browned and reaches at least 63°C (145°F).

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains pork and mustard. Cook to at least 63°C (145°F) and rest 3 minutes; refrigerate leftovers promptly.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store herb-roasted pork belly?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.