Sticky slow-roast belly of pork

Sticky slow-roast belly of pork

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(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
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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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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!
10th Oct, 2012
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...
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
19th May, 2012
oops forgot to rate. Only 4 stars because of cumin.
19th May, 2012
Made as per recipe. Not keen on cumin will omit next time. Belly pork was delicious and melted in the mouth. Will make again.
29th Apr, 2012
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.
16th Apr, 2012
Whoops - forgot to give rating


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