If turkey feels a bit too earnest and ham a little predictable, pork belly might be the Christmas roast you didn’t know you were looking for. Rich, crisp and unapologetically indulgent, pork belly brings theatre to the table – especially when paired with tahini, which adds a nutty, savoury depth that cuts through the richness beautifully.
This is the sort of dish that feels special without being stressful. It roasts quietly while you get on with the important business of Christmas – setting the table, opening a drink, and deciding who’s carving. And if you’re feeding people who think they’ve seen every Christmas roast under the sun, this one will stop them mid-conversation.
Christmas Pork Belly with Tahini Sauce
Serves: 6–8
Prep time: 20 minutes (plus drying time)
Cook time: About 2½ hours
Ingredients
For the pork belly
2–2.5 kg pork belly, skin on
2 tsp sea salt flakes
1 tsp fennel seeds, lightly crushed
1 tsp ground coriander
2 cloves garlic, crushed
Olive oil
For the tahini sauce
½ cup tahini
2 cloves garlic, finely grated
Juice of 1 lemon (or to taste)
½–¾ cup warm water
Salt to taste
To serve (optional but recommended)
Chopped parsley or coriander
Pomegranate seeds or toasted pine nuts
Lemon wedges
Method
1. Prepare the pork (the day before, if you can)
For the best crackling, dry skin is essential. Pat the pork belly skin very dry with paper towel, then leave it uncovered in the fridge overnight. If you’re short on time, a few hours uncovered will still help.
2. Season
Preheat your oven to 150°C (fan-forced).
Score the pork skin if it isn’t already done, being careful not to cut into the meat. Rub the flesh (not the skin) with olive oil, garlic, fennel seeds and coriander. Keep the skin dry and rub only with sea salt.
3. Slow roast
Place the pork belly on a rack over a roasting tray. Roast at 150°C for 2 hours, until the meat is tender and yielding.
4. Crisp the crackling
Increase the oven temperature to 230°C and roast for a further 20–30 minutes, keeping a close eye on it, until the skin is puffed and crackling crisp.
If some areas lag behind, you can rotate the tray – patience here is rewarded.
5. Make the tahini sauce
While the pork rests, whisk the tahini, garlic and lemon juice together. It will thicken at first – this is normal.
Gradually whisk in warm water until the sauce becomes smooth, creamy and pourable. Season with salt. The sauce should be rich but light enough to drizzle generously.
6. Rest and serve
Rest the pork for 15 minutes, then slice. Spoon tahini sauce over the meat (not the crackling – keep that crisp), scatter with herbs and pomegranate seeds if using, and serve with lemon wedges.
This dish works beautifully with simple sides: roasted vegetables, a crisp green salad, or potatoes done in any form.
Why This Works for Christmas
Pork belly can be prepared ahead, feeds a crowd generously, and feels celebratory without being fiddly. The tahini brings balance and freshness, making it ideal for a long lunch where richness needs restraint.
It’s a roast with confidence – and sometimes that’s exactly what Christmas Day calls for.