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 81-100

  • Binder photo FoodPerson

    15 February 2012

    FoodPerson commented on this recipe

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

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  • Binder photo luna

    22 February 2012

    luna rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ellen Scott

    27 February 2012

    Ellen Scott rated and commented on this recipe

    3 stars

    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?

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  • Binder photo Debs

    17 March 2012

    Debs rated and commented on this recipe

    5 stars

    This is lovely :)

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  • Binder photo Teresa

    31 March 2012

    Teresa commented on this recipe

    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 !!!

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  • Binder photo Marilyn

    16 April 2012

    Marilyn commented on this recipe

    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 !!!

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  • Binder photo Marilyn

    16 April 2012

    Marilyn rated and commented on this recipe

    5 stars

    Whoops - forgot to give rating

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  • Binder photo Marilyn

    29 April 2012

    Marilyn commented on this recipe

    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.

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  • Binder photo Jeannie

    19 May 2012

    Jeannie commented on this recipe

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

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  • Binder photo Jeannie

    19 May 2012

    Jeannie rated and commented on this recipe

    4 stars

    oops forgot to rate. Only 4 stars because of cumin.

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  • Binder photo tullyruth

    20 May 2012

    tullyruth commented on this recipe

    will try this one tomorrow! will let you know how it goes and if my family and i enjoy it!!!! 20th may 2012 lv Ruth x

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  • Binder photo harry

    15 June 2012

    harry rated this recipe

    5 stars

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  • Binder photo Anxita

    10 October 2012

    Anxita rated and commented on this recipe

    4 stars

    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...

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  • Binder photo lau

    14 October 2012

    lau commented on this recipe

    Really lovely dish, however, I found the baste was too sticky and ended up going black. Still really tasty despite this!

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  • Binder photo neszka

    19 October 2012

    neszka commented on this recipe

    Did anyone else follow this recipe only to find no cooking juices,(I added water and a little soy) and once the honey went on it pretty much instantly turned black????

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  • Binder photo neszka

    19 October 2012

    neszka rated and commented on this recipe

    3 stars

    Only half marks as i havent eaten it yet but i am already concerned about the burnt top! Smells absolutely amazing though!

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  • Binder photo Sazpots

    21 October 2012

    Sazpots rated and commented on this recipe

    5 stars

    Really juicy and tasty meat. Was worried that with all the basting the crackling wouldn't crisp up but it ends up being crispy and sticky. Did a whole belly pork for a party & everyone loved it.

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  • Binder photo VerityFenner

    18 November 2012

    VerityFenner rated and commented on this recipe

    5 stars

    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.

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  • Binder photo June

    19 November 2012

    June rated and commented on this recipe

    2 stars

    Tried halving the quantity - meat overlooked and onions burned!!

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  • Binder photo cinnamon

    03 December 2012

    cinnamon rated and commented on this recipe

    5 stars

    burnt my fat :( but the pork underneath was delicious, would certainly try again, and i'll be more careful next time...!

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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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