John’s Twice Cooked Pork Roast

There are lots of things that you can do with a Palmdale Meats Pork Belly, but John’s Twice Cooked Pork Belly Roast recipe is a favourite amongst his regular customers – for the first time it is going public for the wider community.

Speak to John, or any of the Palmdale Meats, Poultry and Seafood staff, for tweaks to the recipe – in particular, how big a piece you need and changing the cooking times for that sized cut. Palmdale Butchers have always been known for great customer support – particularly with some delicious recipe ideas. For this rather famous recipe, read on….

For some information on how to get the best crackling, click here.

John Keough Manager - damn good cook

John Keough, Manager – Damn good cook


 John’s Twice Cooked Pork Belly Roast


  • 2kg Pork Belly Roast Piece, approx (or the size as required)
  • little oil
  • Coarse salt
  • 1 bottle of apple cider (330ml, approx)
  • 1-3 red or green chillies (depending on heat wanted)
  • 1 teaspoon of Gluten Free cornflour dissolved in 1/2 cup of water.


  • Preheat the oven to 250oC
  • Dry the top of the roast (the skin) with paper towels.
  • No need to score your roast if you have purchased your roast from us – Palmdale Butchers have done that for you. if not – you’ll need to get yourself a box cutter and score the skin in even, crossways marks…. easier, MUCH, getting your roast from Palmdale Meats, Poultry and Seafood in North Adelaide!
  • Rub a little oil into the skin
  • Rub coarse sale liberally into the skin and set aside for a minute.
  • Take a deep roasting pan, add the roast to the pan.
  • Add the cider and chilli to the pan well away from the roast. It is fine, essential even, for the roast to sit in the liquid, but it is important not to splash the liquid onto the skin, it needs to stay as dry as possible.
  • Do NOT allow the liquid to cover the rind, it must sit above the liquid.
  • Cook at 250oC for 30 minutes.
  • Reduce the temperature to 150oC, but do NOT baste your roast – keep that crackling in potentia dry!
  • Cook at 150oC for 2 hours (that’s for a 2 kilo roast.  If yours is smaller or larger – cook for 1 hour per kilo of roast)
  • After the required time at 150oC, take the roasting pan out of the oven
  • (While you are doing the next small bit, REALLY crank up the heat in the oven, 250-280oC.).
  • Remove the roast, carefully, and set aside on a rack.  Do not cover
  • Take the pan juices OUT of the pan and put into a bowl/container.
  • Place the roast, carefully, back into the now dry roasting pan.  If you look carefully though, you’ll notice that the roast is leaking a little juice and the pan is not QUITE as empty as it seems.  This is important, as those juices will caramelise during the next stage of the cooking.
  • Put the roast back into the, now searingly hot, oven – in the top part of your oven.
  • Cook for 10 minutes.  This will further crisp up the crackling and, as mentioned above, caramelise the juices in the meat.
  • In the meantime, you can either make a gravy in a saucepan, using the cornflour mixture – or wait until the roast is out and make it in the roasting pan using the pan scratchings (John’s preference).
  • Take out of the oven and CAREFULLY (the meat will be almost falling apart under that crisp skin) take out the roast, set aside onto a carving board. Let it rest for 10 minutes (do not cover) while you are finishing the gravy and serving the vegetables.

Bon Appetit

Not sure about how to cook your selection?  Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you. Call in to Palmdale Village Meats in the North Adelaide Village,  81 O’Connell St, North Adelaide.

There’s 2 hours free parking in the North Adelaide Village Centre, come and see us.

(08) 8267 5498