Succulent Roast Pork Belly with Figs, Pears and Sherry Magic

Last Updated on February 13, 2026 by Leonardo Recipes Team

There s something enchanting about the sound of crackling pork belly as it emerges from the oven, a promise of warmth and savory delight. When I first combined tender pork with the sweet tang of figs and the juicy essence of pears, it transformed an ordinary meal into an unforgettable feast. This Roast Pork Belly with Figs, Pears, and Sherry isn t just a dish; it s an experience that brings people together around the dinner table, celebrating flavors that dance in harmony.

After a long week of fast food takeout and uninspired meals, I craved something special that would impress yet satisfy. Gathering my ingredients, I felt the anticipation building the rich aroma of spices mingling with the sweet fruit would warm not only the kitchen but also our hearts. Perfect for a cozy Sunday dinner or a special occasion, this recipe offers an effortless elegance while allowing the vibrant flavors to truly shine. So, roll up your sleeves and let s create a stunning roast that will leave everyone wanting more!

Why will you love this Roast Pork Belly with Figs?

Decadent flavors: The rich pork belly pairs perfectly with sweet figs and juicy pears, creating a fusion of tastes that leaves everyone wanting more.

Easy to prepare: With simple steps, even novice cooks can impress their guests with this showstopper.

Crowd-pleaser: Whether it s a family gathering or a dinner party, this dish never fails to wow guests.

Elevated comfort food: Enjoy the classic warmth of roast pork elevated with sophisticated ingredients like sherry, making it a perfect choice for special occasions.

Long-lasting memories: This recipe isn t just about food; it s about gathering friends and family around the table for cherished moments.

Give your weeknight dinners an upgrade with this delightful dish that s both divine and approachable!

Roast Pork Belly with Figs Ingredients

Get ready to create a memorable meal!

For the Pork
1.5 kg British free-range pork belly Choose pork on the bone for tender, flavor-packed meat.
2 tsp caraway seeds Adds a nutty, aromatic flavor that complements the pork beautifully.
Large pinch dried chilli flakes A hint of heat to elevate the flavor profile.
A few thyme sprigs Fresh thyme brings an earthy aroma that pairs perfectly with meat.
1 tsp sea salt flakes Essential for flavoring the crispy skin to perfection.

For the Vegetables
2 onions These provide a sweet base once roasted.
1 large leek or 2 carrots Choose either for added sweetness and texture.

For the Cooking Liquid
300 ml dry sherry This gives depth and richness to the dish; fino or amontillado works best.
4 ripe figs Fresh figs bring sweetness that balances the savory pork belly.
2 pears Juicy pears complement the figs, adding additional sweetness and moisture.

Gather these ingredients for your Roast Pork Belly with Figs, Pears, and Sherry and get ready to impress your guests with a culinary delight!

How to Make Roast Pork Belly with Figs

1. Prep the Pork: The night before cooking, unwrap the pork belly and place it on a lipped plate. Cover it with a tea towel and refrigerate until ready. This ensures a dry skin for perfect crackling.

2. Preheat the Oven: Set your oven to 220 °C/200 °C fan/gas 7. Remove the pork from the fridge 30 minutes before roasting to bring it closer to room temperature. Pat the skin dry with kitchen paper.

3. Season the Meat: In a pestle and mortar, grind the spices and thyme leaves. Add a good grind of black pepper and rub this mixture into the pork meat. Generously rub the sea salt into the skin for added flavor.

4. Roast to Perfection: Place the pork in a snug-fitting, heavy-based roasting tin, skin-side up. Roast it in the preheated oven for 45 minutes, or until the skin crackles beautifully.

5. Lower the Temperature: After 45 minutes, carefully remove the tin from the oven and reduce the temperature to 170 °C/150 °C fan/gas 3 ½. Transfer the pork to a cutting board.

6. Create a Flavor Base: Place the quartered onions and leek or carrot chunks in the roasting tin to create a trivet. Put the pork back on top and pour in the dry sherry along with 100 ml of cold water to keep it moist.

7. Slow Roast the Pork: Return the pork to the oven and let it slow-roast for 3 hours, checking every hour. If it looks dry, add a splash of water. The meat should be tender, with the bone easily pulling away.

8. Add the Fruits: Once the pork is fork-tender, take the tin out of the oven and add the figs and pears. Turn them gently in the cooking juices, allowing them to soak up the flavors.

9. Final Crisping: Increase the oven temperature to 200 °C/180 °C fan/gas 6. Return the pork to the oven and roast for an additional 10-15 minutes for extra crisp skin.

10. Rest the Meat: If the skin is beautifully crisp, remove the tin and let the meat rest on a warm plate for 20 minutes. If it needs more time, cook for another 20 minutes until it reaches your desired crispiness.

11. Carve the Pork: Place the pork skin-side down on a chopping board. Carefully pull out the bones and carve the meat into generous slices, revealing the succulent interior.

12. Serve and Enjoy: Arrange the sliced pork, fig halves, and pear quarters on a lovely platter. Drizzle with the rich, flavorful cooking juices and serve with your choice of potatoes and steamed vegetables.

Optional: Garnish with fresh thyme leaves for a touch of elegance.
Exact quantities are listed in the recipe card below.

What to Serve with Roast Pork Belly with Figs and Pears?

Transform your roast into a beautiful feast with the perfect pairings that enhance each delicious bite.

• Creamy Mashed Potatoes: Their velvety smoothness complements the tender pork belly, soaking up the rich juices beautifully.

• Honey-Glazed Carrots: The sweetness of the carrots balances the savory flavors of the pork, adding a vibrant splash of color to your platter.

• Sautéed Green Beans: Crisp and fresh, they bring a delightful crunch to the meal, providing a contrast to the richness of the pork belly.

• Red Wine: A glass of bold red wine pairs perfectly, elevating the overall flavor experience while enhancing the sophisticated notes of sherry.

• Apple and Fig Salad: Fresh greens tossed with crunchy apples and figs add a lightness that refreshes the palate between bites of savory pork.

• Roasted Root Vegetables: A medley of seasonal veggies caramelized to perfection adds earthiness that beautifully highlights the dish s sweetness.

• Chocolate Tart: End your meal on a sweet note with a rich chocolate tart, its deep flavors creating a delightful finish to a satisfying feast.

How to Store and Freeze Roast Pork Belly with Figs

Fridge: Store any leftovers in an airtight container for up to 3 days. Ensure the pork is cooled before sealing to maintain freshness.

Freezer: For longer storage, slice the roast pork belly, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. It can be frozen for up to 3 months for optimal taste.

Reheating: To reheat, defrost in the fridge overnight, then warm in the oven at 170 °C until heated through. This will help retain the succulent flavors of your Roast Pork Belly with Figs, Pears, and Sherry.

Crispy Skin: If the skin loses its crispness during storage, pop the slices back in a hot oven for a few minutes to regain that delightful crackle.

Make Ahead Options

These Roast Pork Belly with Figs, Pears and Sherry are perfect for busy home cooks looking to save time during the week! You can season the pork belly up to 24 hours in advance, allowing the flavors to infuse even deeper (just remember to keep it covered in the refrigerator). Likewise, you can chop the onions and prepare the figs and pears to be ready for roasting, storing them in an airtight container in the fridge for up to 3 days. When you re ready to serve, simply roast the pork as directed until it s perfectly crackled, and add the prepared fruits in the final stages for a dish that s just as delicious, yet effortless on a busy weeknight!

Roast Pork Belly with Figs Variations

Feel free to get creative with this recipe, as there are countless ways to make it uniquely yours!

• Apple Twist: Substitute pears with apples for a fresh, slightly tart flavor that complements the pork beautifully.
• Herb Infusion: Experiment with different herbs like rosemary or sage instead of thyme to give your roast a unique aromatic flair.
• Spicy Kick: Add a touch of smoked paprika to the spice rub to elevate the flavor profile with a hint of smokiness and depth.
• Fruit Harmony: Mix in other fruits like apricots or prunes along with figs for a scrumptious sweet-and-savory medley that excites the palate.
• Sweet Glaze: Before serving, drizzle a honey-balsamic reduction over the pork for an extra layer of sweetness and tang that complements the meat.
• Vegetable Mix: Swap carrots for root vegetables like parsnips or sweet potatoes. They ll absorb the delicious cooking liquid while adding extra flavor.
• Acidity Boost: Squeeze fresh lemon juice or add a splash of apple cider vinegar before serving for a zesty contrast to the richness of the pork.
• No Alcohol Option: Replace dry sherry with chicken stock for a family-friendly version that keeps all the flavors intact without the alcohol.

Unleash your culinary imagination and let each variation bring something special to your table!

Expert Tips for Roast Pork Belly

Dry Skin: Ensure the pork skin is thoroughly dried before roasting. Pat it down with kitchen paper; this step is crucial for achieving that perfect crackle.

Spice Balance: Use freshly ground spices to enhance flavor; avoid pre-ground as they can lose aroma quickly. This elevates your Roast Pork Belly with Figs, Pears, and Sherry.

Oven Temperature: Don t rush the roasting process! Precision in your oven settings ensures the pork becomes tender while the skin crisps up beautifully.

Resting Time: Allow the meat to rest after cooking for 20 minutes. This lets the juices redistribute, ensuring a moist and flavorful roast.

Check for Tenderness: Use a fork to test the meat; it should be tender and easily pull away from the bone. If resistant, give it an extra 20-30 minutes in the oven.

Juicy Additions: When adding figs and pears, gently turn them in the juices rather than stirring vigorously to keep them intact and flavorful.

Roast Pork Belly with Figs and Pears Recipe FAQs

What kind of pork belly should I use?
Absolutely! Choosing a British free-range pork belly on the bone is ideal for this recipe. The bone adds flavor and moisture, resulting in tender meat. Look for a cut with a good amount of fat; this will help create that irresistible crispy skin you desire.

How should I store leftovers?
For any leftover Roast Pork Belly with Figs and Pears, store it in an airtight container in the fridge and consume within 3 days. Let the pork cool before sealing to keep the meat fresh. This will maintain its delicious flavor for your next meal!

Can I freeze the roast pork belly?
Yes, you can freeze the roast! Slice the leftover pork belly, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag. This way, you can enjoy your dish for up to 3 months. When you re ready to enjoy it again, thaw in the fridge overnight, then reheat in a 170 °C oven until warmed through, ensuring it stays juicy.

What if my pork doesn t get crispy skin?
Very! If the skin isn t crackling as you d like, pop the roast back into a hot oven at 200 °C for another 10-20 minutes. Alternatively, you can place individual slices under the broiler for a few minutes it ll help the skin crisp up nicely. Keep an eye on it to avoid burning!

Are there any dietary considerations to keep in mind?
While this dish is decadent and delightful, it s essential to note that pork can be high in fat, so individuals on low-fat diets should enjoy it in moderation. If serving to guests with allergies or dietary restrictions, check if they are sensitive to pork or any of the ingredients, such as thickeners or preservatives in the sherry.

How can I choose ripe figs and pears?
Look for figs that are slightly soft to the touch and have a rich, sweet aroma. They should have rich purple skins with some slight wrinkling, which indicates ripeness. For pears, choose ones that yield slightly to pressure when gently squeezed, and have a sweet fragrance near the stem. Avoid any that show dark spots or bruises!