Sticky slow-roast belly of pork

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Results 61-80

• Florence

  25 June 2011

  Florence rated and commented on this recipe

  

  Made this last night and it was really tasty! The onions were lovely and caramelised. Will definitely be making this again.

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• Don

  02 July 2011

  Don rated and commented on this recipe

  

  Excellent recipe. Substituted cumin with fennel. Works beautifully. U can also try some freshly ground coriander instead of cumin. Try it. Its really good. Put some potatoes and carrots under the roast in the baking tin and baste the taters in the cooking fat and eat like a king! If you're in South Africa watch it! The butchers seem to have contracted mad cow disease as far as pricing goes. Pork belly and loin are the most expensive cuts. Excuse? They make such delicious dishes. Sort your supply source carefully. We make this on a regular basis. 10 out of 10 James!

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• Melanie

  10 July 2011

  Melanie rated and commented on this recipe

  

  Yummmmmmmm! Gorgeous with the onions! :)

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• Tilleyflipflop

  13 July 2011

  Tilleyflipflop rated and commented on this recipe

  

  Bit dissapointed - Pork fat just went black and didn't crips up- and the pork , which was an expensive free range piece didn't get any of the flavour from the outer?? Hmmm shame! Sounded lovely.

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• Ellen

  20 July 2011

  Ellen rated and commented on this recipe

  

  Amazing! You can put it in the oven and forget about it. Brilliant and mega compliments from my guests!

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• David

  11 September 2011

  David commented on this recipe

  Great recipe, easy to cook. I also added two apples as well as the onion.

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• choke2000

  13 September 2011

  choke2000 rated and commented on this recipe

  

  Easy if a bit time consuming but tastes awesome.

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• Rosie

  09 October 2011

  Rosie rated and commented on this recipe

  

  It was absolutely delicious but as I have diabetes I found the quantity of honey a bit much. I'm making it again tonight but using a bit less honey. The really nice thing about it is that cooking it with the onions seems to eliminate the fat. Not sure what balsamic syrup is (see earlier comment) but shall maybe try mixing the honey with some balsamic vinegar. Morrison's have had belly pork slices on offer and the recipe works just as well with these as cooking it all in one piece.

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• tastebud

  23 October 2011

  tastebud commented on this recipe

  have,nt cooked this yet it looks good but 3hrs seems way to long for this size.

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• kate

  01 November 2011

  kate rated and commented on this recipe

  

  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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• sally

  06 November 2011

  sally commented on this recipe

  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

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• Helers

  26 November 2011

  Helers rated and commented on this recipe

  

  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.

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• row james

  27 December 2011

  row james rated and commented on this recipe

  

  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 :-)

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• Arlette

  30 December 2011

  Arlette commented on this recipe

  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.

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• Julie

  01 January 2012

  Julie commented on this recipe

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

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• FoodFanatic

  08 January 2012

  FoodFanatic commented on this recipe

  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.

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• Croady

  15 January 2012

  Croady rated and commented on this recipe

  

  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

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• Margaret's kitchen

  28 January 2012

  Margaret's kitchen commented on this recipe

  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!

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• blackbutton

  28 January 2012

  blackbutton rated and commented on this recipe

  

  Very tasty and very tender. Really enjoyed it!

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• Paul Hogan

  02 February 2012

  Paul Hogan rated and commented on this recipe

  

  Well worth the time it takes. A fabulous main course.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

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

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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