Sticky belly pork

Sticky belly pork

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 4 hrs, 15 mins

Skill level

Easy

Servings

Serves 8

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
427
protein
34g
carbs
10g
fat
28g
saturates
11g
fibre
0g
sugar
8g
salt
0.82g

Ingredients

  • 1.6kg pork belly
  • 3 tbsp light muscovado sugar
  • 3 tbsp treacle
  • 3 tbsp tomato purée
  • 1 onion, whizzed in a food processor
  • 3 garlic cloves, crushed
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp crushed dried chillies
  • 1 tsp cinnamon
  • 1 tsp allspice

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Method

  1. Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.
  2. About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Recipe from Good Food magazine, July 2009

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Comments

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rwneal's picture
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The method (Braising then BBQing) worked really well and would definately recommend. However, I wasn't keen on the marinade (I halved the sugar as other reviewers recommended).

acphil27's picture

very tasty, would use half the sugar next time as it was very sweet.

snuggle5's picture
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Followed the method exactly.
Negatives would be that the sauce nearly disappeared and the fat didn't render down in all places
Positives. It is extremely tasty and was gobbled up by 4 adults and 2 toddlers very quickly! I served it with homemade blue cheese dressing which really went well apparently. I couldn’t taste the blue cheese cause I’m pregnant 

lornadennis's picture
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I don't know what I did wrong, but this really didn't work. The spices etc just stayed on top of the meat in a crust, there never was any sauce. The pork was very tender but far too much fat, (yes I know it was belly). We tried crisping on the bbq but had to take it off as flames erupted.

the23monks's picture

I have now done this three times and it has been loved by everyone. I halved the sugar as was suggested by an earlier comment and also did not cut it until it was to be served. The last one I made was a whole side of a pig and it still worked! Lovely recipe and great comments from everyone who tasted it.

pennywilliams8's picture
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Great really easy and good to prepare in advance.

hellyg30's picture
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Gorgeous! Really tasty and tender.

kdpjmhj's picture
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Went down well at BBQ, followed other comments about reducing amount of sugar, good to have something that you can prepare the day before. The next time I will leave it whole though and cut it up after the cooking as turning over 2kg of pieces was a strugle to not burn them.

bikers-moll's picture
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Oh, should have also commented on the tenderness of the pork - that would rate 5 stars.

bikers-moll's picture
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This has terrific potential and I'd serve it again BUT I'd halve the sugar. Far too sweet for our taste. It did smell great both in the oven and on the BBQ but far too much sugar. Others may disagree but it wouldn't do if we all had the same tastes.

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