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

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2-3 tbsp clear honey
    Honey

    Honey

    huh-nee

    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

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).

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Comments, questions and tips

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anxita
10th Oct, 2012
4.05
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
20th May, 2012
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
19th May, 2012
4.05
oops forgot to rate. Only 4 stars because of cumin.
angelfiesta
19th May, 2012
4.05
Made as per recipe. Not keen on cumin will omit next time. Belly pork was delicious and melted in the mouth. Will make again.
eviemay-003
29th Apr, 2012
5.05
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.
eviemay-003
16th Apr, 2012
5.05
Whoops - forgot to give rating
eviemay-003
16th Apr, 2012
5.05
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 !!!
teresal
31st Mar, 2012
5.05
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 !!!
debluvsfood
17th Mar, 2012
5.05
This is lovely :)
ellenscott
27th Feb, 2012
3.05
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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