Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

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(88 ratings)

Prep: 10 mins Cook: 3 hrs, 30 mins


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: per serving

  • kcal620
  • fat45g
  • saturates17g
  • carbs12g
  • sugars9g
  • fibre1g
  • protein43g
  • salt0.4g
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  • 1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp white peppercorns, crushed
  • 3 large onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2-3 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp ground cumin
  • 1 red chilli, deseeded and chopped


  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).

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Comments, questions and tips

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8th Feb, 2013
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.
10th Dec, 2012
We all loved it .... really nice !
9th Dec, 2012
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.
3rd Dec, 2012
burnt my fat :( but the pork underneath was delicious, would certainly try again, and i'll be more careful next time...!
19th Nov, 2012
Tried halving the quantity - meat overlooked and onions burned!!
18th Nov, 2012
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.
21st Oct, 2012
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.
19th Oct, 2012
Only half marks as i havent eaten it yet but i am already concerned about the burnt top! Smells absolutely amazing though!
19th Oct, 2012
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????
14th Oct, 2012
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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