Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(82 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Wadse's picture

This was so nice and went down really well with all my dinner guests, my only tip would be to buy a bigger piece of pork - 2kg was perfect for 6.

drcat1981's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow....this was soo tasty and all the family enjoyed it. Very easy to make, meat cooked perfectly and the honey glaze was amazing.... the onion liquour finished it off perfectly. I'll definitely make this again...was more than enough for the 3 of us and even my 9 year old daughter cleared her plate

dietdemon's picture

This was absolutely delicious, I have never cooked belly of pork before and was pleasantly surprised , you have to watch that the onions don't burn, I transferred all of the onions and meat juices to a saucepan and made up a gravy, using some stock and a tiny bit of Bisto, would definitely make this again, although the recipe says for 6, I found it was just enough for 4 !

janehancock's picture

The pork was delicious but the onions were charcoal. I don't see how this works if you put the onions in when the recipe says.

kelmoose81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight and it was a success! I used butternut squash instead of pumpkin and it was really tasty. I also added a splash of balsamic to the onions to make them that bit sweeter.

nick295's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really nice although I found that the skin didn't crackle all over (I will blast with high heat to start next time) and the honey burnt which you could taste in the gravy. That said, the gravy was surprisingly good!

dlafayette's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow! I have to say I was very impressed with the end result. The taste was absolutely delicious. The caramelised liquor with the onions really made the dish.
I served with parsnip mash with shredded cabbage and have to say that I wil definitely be making it again...and again.

The only thing I might change is to omit the cumin from the honey glaze as I was aware of a bit of an after taste once the heat went up and the cracklng darkened. Overall though, this recipe is a keeper.
Thanks.
(Site wont accept my 5 star rating, but it's a big thumbs up from me!)

lindada's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really lovely. Not in the least bit fatty or greasy. I think that I might have overdone the cumin but it was still delicious. Will definitely make again.

satariano's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We all loved it .... really nice !

jrapin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I couldn't get belly pork from anywhere so used chicken instead and it was amazing! Will definitely try it with the belly pork when get some.

honeypossums's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

nelson10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

verityfenner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sazpots's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

neszka's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

neszka's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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????

lauren499's picture

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

anxita's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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...

missystan's picture

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

angelfiesta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips