Sticky belly pork

Sticky belly pork

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(7 ratings)

Prep: 10 mins Cook: 4 hrs, 15 mins

Easy

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: per serving

  • kcal427
  • fat28g
  • saturates11g
  • carbs10g
  • sugars8g
  • fibre0g
  • protein34g
  • salt0.82g
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Ingredients

  • 1.6kg pork belly
  • 3 tbsp light muscovado sugar
  • 3 tbsp treacle
  • 3 tbsp tomato purée
  • 1 onion, whizzed in a food processor
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, crushed
  • 1 tbsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp crushed dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp allspice

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.

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Comments, questions and tips

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Comments (10)

rwneal's picture
4

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
4

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
1

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
5

Great really easy and good to prepare in advance.

hellyg30's picture
4

Gorgeous! Really tasty and tender.

kdpjmhj's picture
4

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
3

Oh, should have also commented on the tenderness of the pork - that would rate 5 stars.

bikers-moll's picture
3

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.

Questions (2)

ajctracey's picture

Is it possible to do all the cooking in Stage 1 and then freeze the meat, thawing it out before Stage 2?

goodfoodteam's picture

Yes that would be perfectly ok to do that.

Tips (1)

suecoffey's picture

Loved the marinade - should have reserved some of it to use as a sauce to add when serving. Very easy to burn on BBQ because of the sugar content,