Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 hrs 30 mins

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).
Try

Pumpkin mash

Peel 1 kg pumpkin and cut into chunks. Season and roast with the pork for the last 30 mins until soft and fluffy. Meanwhile, peel 1kg potatoes and cut into chunks. Boil in salted water for 10 mins until soft. Drain and mash with 2 tbsp milk and 50g butter, seasoning to taste. Mash the pumpkin into the potato until smooth.

PER SERVING

620 kcalories, protein 43g, carbohydrate 12g, fat 45 g, saturated fat 17g, fibre 1g, sugar 9g, salt 0.4 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

Results 41-60

  • Binder photo justinesmith9

    29 September 2010

    justinesmith9 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo iamac

    02 October 2010

    iamac rated and commented on this recipe

    5 stars

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

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  • Binder photo magsflyn

    14 October 2010

    magsflyn rated and commented on this recipe

    5 stars

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

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  • Binder photo Nikkie

    01 November 2010

    Nikkie rated and commented on this recipe

    5 stars

    this ia absolutely delicious, deffinately going to be making this again.

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  • Binder photo supermum29

    07 November 2010

    supermum29 commented on this recipe

    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.

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  • Binder photo supermum29

    07 November 2010

    supermum29 rated and commented on this recipe

    5 stars

    I left a comment but forgot to rate it. 5 stars!

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  • Binder photo Ency

    22 November 2010

    Ency rated this recipe

    3 stars

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  • Binder photo andys56

    10 December 2010

    andys56 commented on this recipe

    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.

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  • Binder photo kate

    01 January 2011

    kate rated and commented on this recipe

    4 stars

    Very tasty pork, but my crackle didnt crackle.

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  • Binder photo manslayer

    19 January 2011

    manslayer commented on this recipe

    ok i did this last night, i left out chilli and cumin and i have an aversion to them, i have to say totally yummy, and i didnt bugger about basting it every ten minutes lol, just once or twice, and i used a lean bit of belly too i dont like squidgy fat, and my kids loved it too, and there was even some left for the dog lol.. easy to cook lovely recipe

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  • Binder photo manslayer

    19 January 2011

    manslayer rated and commented on this recipe

    5 stars

    forgot to rate it lol

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  • Binder photo Shopaholic321

    14 February 2011

    Shopaholic321 rated and commented on this recipe

    3 stars

    Made this for the first time yesterday. The pork was delicious, although next time I might leave out the cumin, but the onions burnt really quickly and I was unable to use them. In future would put onions in oven whilst pork is resting and then finish on hob just before serving. Whole family liked it and we're not usually big fans of pork.

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  • Binder photo Jayne

    23 February 2011

    Jayne rated and commented on this recipe

    5 stars

    This was very nice and will certainly use recipe again. I might not put so much honey on it next time as it burnt a little but that was probably my fault for leaving it in the oven for too long :-). Still yummie anyway and T loved it.

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  • Binder photo lizabennet

    04 March 2011

    lizabennet commented on this recipe

    Does this have to be covered while in the oven?

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  • Binder photo talisha

    06 March 2011

    talisha rated and commented on this recipe

    5 stars

    So nice. Well worth the effort.

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  • Binder photo ALF

    18 March 2011

    ALF rated and commented on this recipe

    5 stars

    This is delicious. We served it with butternut squash mash and curly kale picked freshly from our allotment and really enjoyed it!

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  • Binder photo Crumb

    07 April 2011

    Crumb rated this recipe

    5 stars

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  • Binder photo 4u3

    12 April 2011

    4u3 rated and commented on this recipe

    5 stars

    Easy recipe to get the maximum taste out of this cut of meat.

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  • Binder photo chvallen

    18 June 2011

    chvallen rated and commented on this recipe

    3 stars

    This wasn't bad, but it wasn't great either. I feel that pork belly needs to either be cooked on a lower heat for the requisite 3 hours or use the 180 C for a shorter period. I was tempted to take it out of the oven early but stuck by the recipe, and my instincts were right, it wasn't quite as tender and moist as I had expected, but slightly dry in places. The sticky marinade was tasty but again slightly lacking, a good ol bit of garlic and rosemary would have fitted better than the slightly odd cumin and chilli, both of which lost a lot of their flavour during the half hour cooking.

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  • Binder photo FOOD MAGS

    19 June 2011

    FOOD MAGS commented on this recipe

    Hi we have made this dish on many occasions now and have been pleased with the results, but we do struggle getting the crackling right, we always seem to burn it and it's only the edges that are edible. We have followed your instructions to the letter and have used both a fan assisted and coventional electric ovens any suggestions

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 hrs 30 mins

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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PER SERVING

620 kcalories, protein 43g, carbohydrate 12g, fat 45 g, saturated fat 17g, fibre 1g, sugar 9g, salt 0.4 g

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