Sticky slow-roast belly of pork
By James Martin
Cooking time
Prep: 10 mins Cook: 3 hrs, 30 minsSkill level
EasyServings
Serves 6Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd
Nutrition and extra info
Nutrition per serving
- kcalories
- 620
- protein
- 43g
- carbs
- 12g
- fat
- 45g
- saturates
- 17g
- fibre
- 1g
- sugar
- 9g
- salt
- 0.4g
Ingredients
- 1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
- 2 tsp sunflower oil
- 1 tsp white peppercorns, crushed
- 3 large onions, sliced
- 2-3 tbsp clear honey
- 2 tsp ground cumin
- 1 red chilli, deseeded and chopped
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Method
- Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.
- Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
- While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve with the Pumpkin mash (below).
Recipe from Good Food magazine, February 2009
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Comments, questions and tips
Comments
Wow! I have to say I was very impressed with the end result. The taste was absolutely delicious. The caramelised liquor with the onions really made the dish.
I served with parsnip mash with shredded cabbage and have to say that I wil definitely be making it again...and again.The only thing I might change is to omit the cumin from the honey glaze as I was aware of a bit of an after taste once the heat went up and the cracklng darkened. Overall though, this recipe is a keeper.
Thanks.
(Site wont accept my 5 star rating, but it's a big thumbs up from me!)
Wowzers. This is absolutely delicious. And so easy. Yes it takes a while but BOY was it worth it. The crackling was amazing. and the flavour from the meat was delicious. I had hardly any juices coming from the meat to baste with, so i just added a little olive oil. Seemed to do the trick.
Can't wait to cook it again.
This tasted really good and the crackling was excellent. There's no mention of draining away any fat and there's a lot in the pan after the pork has cooked. I would have thought it'd make the onions really greasy. I drained off most of it and it was still delicious.
Of note- a James Martin recipe that doesn't contain butter, you should cook it for the rarity value if nothing else...