Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(98 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 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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Oct, 2013
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.
22nd May, 2013
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.
10th Mar, 2013
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!
17th Feb, 2013
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!)
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?