Crisp Pork Belly with Bacon Wrapped Pears

Average: 5 (1 vote)
(1 vote)
Crisp Pork Belly with Bacon Wrapped Pears
share Share
bookmark_border Copy URL
35 min.
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

These pears are a great source of protein from the pork belly and bacon and nutrients like vitamin C from the pears. 

Serve these pears with a nice simple arugula salad.


32 ozs Pork belly (with rind)
2 Tbsps Canola oil
1 onion (finely chopped)
2 cloves garlic cloves (finely chopped)
2 Tbsps vegetable oil
cup Ketchup
¼ cup Cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
1 tsp Chili powder
4 ½ cups Green beans (trimmed)
1 sprig Savory
2 Pear
12 rashers Bacon
How healthy are the main ingredients?
Green beansKetchupgarlic cloveonionPear

Preparation steps


Preheat the oven to 400°F.


Slice the rind of the pork belly with a sharp knife and season with salt and pepper. Place the pork and canola oil in an oven-proof dish and bake for 50-60 minutes until crispy, brushing the rind with salted water from time to time.


For the barbecue sauce, briefly fry the onion and garlic in vegetable oil until translucent. Add the ketchup and vinegar and a little water. Stir in the sugar, Worcestershire sauce, chili powder, salt, and ground black pepper and bring to the boil.

Simmer gently on a moderate heat, half-covered, for around 15 minutes, stirring occasionally, until it reaches the desired consistency.

Blanch the beans and savory in boiling salted water for 5-7 minutes.
Cut each pear into six wedges, remove the core and wrap with bacon. Place in the roasting tin with the pork for the last 15 minutes of cooking time.
Drain the beans using a sieve and arrange on four warmed plates. Cut the pork belly into four slices, place on top of the beans and sprinkle with coarse sea salt. Place three pear wedges on each plate and serve with a few blobs of sauce. Serve with boiled potatoes if desired.