Slow-Roast Pork Belly with a Honey Spiced Glaze and Vietnamese Noodle Salad 15

May 12, 2015







This Post is Sponsored by Woolworths.

Those who know me know that without question, Pork is my favourite food EVER.

And Crab.

And Coconut.

But Pork. Pork is numero uno. And more specifically, Pork Belly.

What I love about it, apart from the fact that it is so damn delicious, is that it can be cooked in so many different ways. Most of the world’s favourite cuisines have a signature pork dish and I just adore each and every one of them. Whilst crispy pork crackling and pork roast with apple sauce have their appeal, there is definitely something to be said for a sticky, sweet, glazed piece of pork belly. Actually there’s more than just “something” to be said.



Woolworths’ Created with Jamie Slow-Roast Pork Belly with a Honey Spiced Glaze makes it SO easy for you to enjoy this family favourite from the comfort of your own home. And when paired with my famous Vietnamese noodle salad, not only is it a deliciously satisfying meal, but it’s super impressive to serve to unexpected mid week guests too!

The Created with Jamie range offers classic recipes with a Jamie flavour twist that meet Jamie’s strict food standards and ethos. Products from the Created with Jamie range are available exclusively to Woolworths and there are now over 70 delicious items for you to choose from! We love you Jamie!


Serves 4

1 Woolworths Created with Jamie Slow Roast Pork Belly with a Honey Spiced Glaze

Phoodie’s Vietnamese Noodle Salad


1 large carrot

1 red capsicum

½ bunch mint

¾ bunch coriander

1 red onion

65g raw rice noodles (vermicelli)

1 cup peanuts – roughly chopped


2 ½ tablespoons brown sugar

2 ½ tablespoons fish sauce

1 lime – juice only

1 ¼ tablespoons dried chilli

1 clove garlic – crushed


1)     Prepare and Cook Woolworths Created with Jamie Slow-Roast Pork Belly with a Honey Spiced Glaze according to instructions on the back of the box.

2)     Whilst this is cooking, prepare the Vietnamese Noodle Salad and dressing. Julienne the carrot either by hand or by using a julienne peeler. Place in a large bowl.

3)     Julienne the capsicum and place in bowl with the carrot.

4)     Remove mint and coriander leaves and add to bowl.

5)     Finely slice red onion and add to bowl.

6)     Cook vermicelli noodles according to packet instructions. Allow to fully cool before adding to bowl of other ingredients. Mix gently, but well.

7)     Roughly chop peanuts and add to salad. Mix through.

8)     To make dressing, combine all ingredients in a jar / bowl and whisk together with a fork.

9)     Transfer salad to serving bowl, serve dressing in small dish alongside salad to ensure salad remains crisp.

10)   Once pork is cooked, baste for a final time before serving on a wooden board alongside salad and dressing.


































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1 Lana { 05.13.15 at 10:52 pm }

I don’t eat pork – Jewish vegetarian – but it makes me so happy when I see products entering the mainstream that are more ethically produced with less cruelty to animals (like free range pork). It is also one of the reasons that I will happily shop at Woolworths over Coles.

2 phoodie { 05.17.15 at 1:10 am }

So true – it is great Lana! I bloody love Woolies – I will OFTEN abandon my family to go “hang out” there…. So much to see and do! Especially in the big stores like DB! :)

3 Wetstibbar { 06.01.15 at 7:56 pm }

What could I substitute the fish sauce for that will give me the saltiness without the anaphylaxis? ???? TIA.

4 phoodie { 06.02.15 at 12:17 am }

Gosh – I have no idea! I so wish I could help!! Have you ever substituted with anything for it in the past? You’re exactly right… its the salt hit that you need! Hmmm….. If you can’t find anything you could leave it out?! Sorry I don’t have a better suggestion!

5 Pete { 06.02.15 at 2:34 am }

Once again Jamie your food looks great BUT once again it is expensive. Gone are the $9.99 a kg days and now Jamie’s $21.99 kg pork belly.
Come on guys keep a level head with pricing. ;-)

6 Jimmy { 06.04.15 at 12:08 pm }

Jamie the foods too expensive. Simple as that. Taking $14/KG cuts and selling them with marinade for $21.00/KG isn’t the worst part – the quality of many cuts in the Jamie packaging is pretty low-down the scale too.
All brands considered, Pork roast/shoulder roast is a great base for so many things – but make it yourself if you want to save money (1.5Kg pork shoulder will do a week of pulled pork sangers.).
And remember folks – NEVER buy the curry “special” on a Monday – same goes for the butcher.

7 Jennifer Briggs { 06.05.15 at 11:51 pm }

I never thought honey could be soooooo awesome in cooked savoury dishes, I was turned off honey in the army as they would always serve honey glazed carrots and they were really not good at all, if carrots are to be decorated with anything it should be lemon, now that is to die for. Many thanks to you Woollies and Jamie.

8 TRICIA { 06.19.15 at 1:48 am }

Another glazing option which is delicious is curry powder, Worcestershire sauce and honey. Mix into a paste and continue glazing throughout the cooking process.

9 John { 06.19.15 at 8:44 am }

This is the worst thing I have seen today purely because of Jamie Oliver.

10 phoodie { 06.20.15 at 11:07 pm }

Sounds delicious!

11 Sue { 07.11.15 at 7:31 pm }

Really disappointing. Cooked the pork belly exactly per the instructions, but the glaze turned black and the thinner parts of the meat were reduced to charcoal. A very expensive waste of money.

12 phoodie { 07.12.15 at 12:02 pm }

Hi Sue – I am really sorry that your time and money went wasted. I have cooked this recipe many times (as I do with ALL recipes that I publish on this site, be they my own recipes or that of another) and have never had any issues. It’s really hard for me to pin point exactly what went wrong when I wasn’t in the kitchen with you. Was the pork on the right rack in the oven? Temperatures adjusted exactly according to the recipe? There are so many things that might have contributed to your result. I am sorry it didn’t work for you.

13 Pete { 07.12.15 at 2:03 pm }

At what temperature did you slow roast it at Sue?

Looks awfully like the temperature was wrong.

14 Hazel Grigg { 06.12.16 at 1:31 pm }

Can anyone tell me please how to cook this slow roast pork, my husband has thrown out the packet instructions and don’t know what temp to set oven?? Thank you much appreciated.

15 phoodie { 06.14.16 at 11:35 am }

I can’t remember exactly but I would say 180 is safe. Cover it at first though.

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