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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andys56's picture

Could anyone advise on how long to cook or will it be the same? i have a smaller 500g piece of pork as its only for two.

supermum29's picture
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I left a comment but forgot to rate it. 5 stars!

supermum29's picture
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I made this for lunch today and it was absolutely delicious! I used lef of pork. I would definitely recommend it and will be making it again soon.

nikkiecooke22's picture
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this ia absolutely delicious, deffinately going to be making this again.

magsflyn's picture
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Cooked this on Friday night for a dinner party. Easy to prepare and cook and the result was excellent! Will definitely cook this again :)

maclews's picture
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Delicious recipe......whole family loved it ......cooking it again this time on the bbq...its spring here in Oz land. :-)

justinesmith9's picture
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loved this recipe - really tasty.Didn't take 3 hours to cook although we did use slices - my hubby is a chef and he felt 2 hours was enough and would have been enough for a bigger piece of meat.Also reduced the cumin to 1 tsp - will certainly be cooking this again.Like the idea of adding sauteed cherry tomatoes - will have to try that next time.

mistytwoshoes's picture
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This really is amazing! I've lost count of how many times I have cooked this now and it never fails to impress! We were in South Africa last week and I cooked this for my SIL and BIL - what a hit!! This time it was served with crushed roasted fennel potatoes, creamed butternut and broccoli.

Definitely a five star recipe!

teammay's picture
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We had this this evening and everyone loved it - all three children ate it up. Will definitely make again.

teammay's picture
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We had this this evening and everyone loved it - all three children ate it up. Will definitely make again.

skyhilee's picture
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my whole family loves this.. even more so when my 7 year old sone cooks it, which he loves doing. under supervision of course but a great tasting family dinner.

handyandy's picture

wasnt impressed have done all jameses recipes and loved em wouldnt do this one again even bought my pork belly from jimmys farm but not really that good

shaslam's picture
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Really yummy, I used maple syrup instead of honey and it worked really well. Would definitely do this again.

tinydancer's picture
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This was just amazing. Its the first time I've got the kids (1 and 3) to eat pork because its usually too dry for them, but I'll be buying belly pork from now on, and making it exactly the same way. Thanks james, you big hunk!

mistytwoshoes's picture
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Amazing! A regular now! In fact, we are eating pork a lot more now especially shoulder, cheek, belly slices.

blondie828's picture
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I too found pork belly too expensive and used a flattened shoulder. Delicious! Balsamic in the onions sounds wicked Wendy

elaines's picture
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Great recipe and the meat is so cheap. Served with celeriac mash, Savoy cabbage and roasted beetroot.

c-sherwood's picture
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I made this yesterday ans my husband and I both wolfed it down. it really was SOOO easy- much easier than a traditional roast, especially because I used pork belly slices so no carving to do. For the baste I also added some wholegrain mustard and used chilli powder instead of a chilli. It was so tasty, I'll be making this regularly from now on.

j_alexandra_roberts's picture
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The best pork belly recipe I've tried. Works really well. I used a loaf tin full of baking beans to press down on the pork for an hour in the latter stage of cooking - it helped to get rid of all of the layers of fat. I also probably cooked it for a bit longer. Lovely.

joannepd's picture
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Easy to make and absolutely delicious.Drained off a good amount of fat and added a little extra water to the onions to make sure there was plenty of lovely sauce - which there was. Used butternut squash in the mash and this was a perfect accompaniment.

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