Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

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(83 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd

Nutrition and extra info

Nutrition 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

  1. 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.
  2. 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.
  3. 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

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angelfiesta's picture
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Made as per recipe. Not keen on cumin will omit next time. Belly pork was delicious and melted in the mouth. Will make again.

eviemay-003's picture
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Absolute heaven. Best way ever to cook belly pork. Mouthwatering flavours and melt in the mouth. All the family loved it and ask for it when they come to visit.

eviemay-003's picture
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Whoops - forgot to give rating

eviemay-003's picture
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What a great recipe for humble belly pork. Cooked it for family visit and everyone said it was amazing. Great value when feeding 6+ people. PS. Crackling went down a storm !!!

teresal's picture
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The best belly pork recipe ever. Hubbie hated pork, but is now a convert as this was so moist, tasty and had fab crackling. He has already asked when I am going to cook again !!!

debluvsfood's picture
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This is lovely :)

ellenscott's picture
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I'm unconvinced about this one!! Himself loved it and hoovered up every bit. I just found it a bit bland and I'm not sure the crackling was crispy enough. Wondering what to do with the leftovers - any suggestions?

marem1's picture
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The best belly pork I've ever tried!!! Perfect for a dinner party, very tasty and well presented, all guests are going to be amazed!!! Little tip: pork goes perfectly with an home made apple & cinnamon chutney on the side.

frescocleaningson's picture

its nice but i prefer the original hairy bikers version to the copy

paul_hogan's picture
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Well worth the time it takes. A fabulous main course.

cwiemold's picture
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Very tasty and very tender. Really enjoyed it!

jussy1's picture

This really was delicious, highly recommended! My husband and I have always loved a nice bit of pork on a Sunday afternoon - and this was one of the most enjoyable roasts I've had in ages.

My husband's a butcher by trade, so he's a bit of an expert with his meat and he really loved getting to grips with this one. He greased up the belly with his spices and then drizzled it with some of my dad's homemade honey. Delicious!

To keep things nice and moist he protected his meat with some foil before sliding it into my oven and I have to say there was very minimal shrinkage. Sometimes meat can loose a lot of its mositure during cooking, but his meat was still dripping with juices when he took it out.

I'd recommend using a good, deep roasting tray for this one as my drip-tray was overflowing with juices. The best pork I've had in ages! Brilliant!

croady's picture
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This is so easy to do, and tastes amazing. I added a beef stock pot to the onions and some water at the end to make a gorgeous gravy, served with steamed cavalo nero & rosted carrots and sweet potatoes Will definitely make this again

foodfanatic2012's picture

I was intrigued by the recipe, although the amount of time I cooked it for burnt my crackle. I don't like the amount of fat that is also on a Pork Belly but the pork meat was amazing!

If I do this again I think I will cook my pork normally with the marinade.

julie1410's picture

Brilliant, lovely new year eve meal. Definitely will be a regular

arlette's picture

Since discovering this a month agom w ehave cooked it three times! Absolutely gorgeous. For an even crispier skin leave the pork out uncovered in the fridge overnight.

rowjames's picture
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We've made this dish 3 times now and each time it has been great. Our oven is not reliable so we've always checked to make sure it doesn't burn.
On Xmas Eve we put it on the lowest heat (we leave the bone in by the way) and went out to deliver our cards & presents. 2 hours later we got home and it was perfect, despite lack of basting. Just put on the honey, cumin & squeezed some orange juice too, and left it to get on with it while the potatoes cooked. Rested it for 10 mins, creamed the potatoes, & it fell of the bones when carved. Fantastic, & I think we may have started a new Christmas Eve tradition :-)

helers's picture
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Delicious but I cooked it at 150c and a bit longer. I felt the long slow cooking rendered the fat better as all the fat was in roasting tin rather than the meat. I used onion, celery, carrot, garlic, rosemary and red pepper as a rack to sit the belly on and this gave me an incredible gravy.

Considering making this for Boxing Day.

littlenanny's picture

followed this to the letter, and it is overdone, will try again and lower the temp and cook for less time. very dissapointed therefore no rating

boistizon's picture
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I ccoked this for supper, and it was absolutely delicious!! We sat at the table long after we should have left eating the delicious crackling and soft melting meat. Wouldn't change a things, and would definitely make again and again and again!

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