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.
16th Apr, 2012
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 !!!
31st Mar, 2012
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 !!!
17th Mar, 2012
This is lovely :)
27th Feb, 2012
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?
22nd Feb, 2012
The best belly pork I've ever tried!!! Perfect for a dinner party, very tasty and well presented, all guests are going to be amazed!!! Little tip: pork goes perfectly with an home made apple & cinnamon chutney on the side.
15th Feb, 2012
its nice but i prefer the original hairy bikers version to the copy
2nd Feb, 2012
Well worth the time it takes. A fabulous main course.
28th Jan, 2012
Very tasty and very tender. Really enjoyed it!
28th Jan, 2012
This really was delicious, highly recommended! My husband and I have always loved a nice bit of pork on a Sunday afternoon - and this was one of the most enjoyable roasts I've had in ages. My husband's a butcher by trade, so he's a bit of an expert with his meat and he really loved getting to grips with this one. He greased up the belly with his spices and then drizzled it with some of my dad's homemade honey. Delicious! To keep things nice and moist he protected his meat with some foil before sliding it into my oven and I have to say there was very minimal shrinkage. Sometimes meat can loose a lot of its mositure during cooking, but his meat was still dripping with juices when he took it out. I'd recommend using a good, deep roasting tray for this one as my drip-tray was overflowing with juices. The best pork I've had in ages! Brilliant!
15th Jan, 2012
This is so easy to do, and tastes amazing. I added a beef stock pot to the onions and some water at the end to make a gorgeous gravy, served with steamed cavalo nero & rosted carrots and sweet potatoes Will definitely make this 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?