Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(87 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 onion, 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).

Ads by Google

Comments, questions and tips

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

Comments (100)

helers's picture

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.

littlenanny's picture

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

boistizon's picture

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!

messchef's picture

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

rosie_c's picture

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.

choke2000's picture

Easy if a bit time consuming but tastes awesome.

earwax319's picture

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

ellenw's picture

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

tilleyflipflop1's picture

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.

melaniejb1's picture

Yummmmmmmm! Gorgeous with the onions! :)

donerlank's picture

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!

florence100's picture

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

chrisha's picture

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

chvallen's picture

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.

agilding's picture

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

alisonfield's picture

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

talishaquibell's picture

So nice. Well worth the effort.

lizabennet's picture

Does this have to be covered while in the oven?

dougall's picture

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.

shopaholic321's picture

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…