Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

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(100 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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Graeme Deas's picture
Graeme Deas
20th Aug, 2019
30 minutes at 180 deg after glazing with honey? Unsurprisingly it just burned. Also, was the skin supposed to be chewy and unctuous (2.5h of basting) or crispy (hot oven finish)? In fact, with the glaze it ended up hard and inedible. But maybe the recipe works with really cheap meat that has been filled with water? Total waste of quality butchers belly pork.
Young chef
27th Dec, 2017
Add a tad bit less cumin.
21st May, 2017
The flavours are delicious. I thought the meat was slightly over cooked though, and the skin was tough - it didn't crisp up. I'd try it again but start out with the meat on a lower temperature for slightly longer, and give it 10-15 mins at the higher temperature before adding the honey mix.
20th May, 2017
I slightly overcooked this so it wasn't as succulent as I would have liked and ended up being all eaten by 4 of us (having rendered out almost all the fat). It's delicious though.
22nd Sep, 2015
This cooked nicely, you need to cover the ends of the crackling with foil about 15mins before the end because they'll burn otherwise and need to put the meat directly on the onions (not under the rack) same reason. Succulent and nice crackling, but wasn't over keen on the actual glaze personally.
13th Mar, 2015
Made this last night for my family and it worked out very well. As I had a smaller cut of meat I kept the temperature at 160 degrees for the 3 hours, basting every 20 mins as the recipe states. Coated the onions in the meat juices then pushed them all directly under the meat so they wouldn't burn when I turned up the heat to 200 degrees for the last 30 mins, and also so that the skin would crisp up. Finishing off the onions on the oven top took 15 mins but they turned out beautifully. Perfect comfort meal for the 3 of us. Thanks GF.
15th Dec, 2014
The meat itself tasted great but the crackling and glaze burnt. The gravy tasted burnt too. Had no juices to baste the meat either. Would make this again but reduce the timings and heat
9th Mar, 2014
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.
26th Jan, 2014
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
29th Oct, 2013
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 !


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