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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8th Jan, 2012
I was intrigued by the recipe, although the amount of time I cooked it for burnt my crackle. I don't like the amount of fat that is also on a Pork Belly but the pork meat was amazing! If I do this again I think I will cook my pork normally with the marinade.
1st Jan, 2012
Brilliant, lovely new year eve meal. Definitely will be a regular
30th Dec, 2011
Since discovering this a month agom w ehave cooked it three times! Absolutely gorgeous. For an even crispier skin leave the pork out uncovered in the fridge overnight.
27th Dec, 2011
We've made this dish 3 times now and each time it has been great. Our oven is not reliable so we've always checked to make sure it doesn't burn. On Xmas Eve we put it on the lowest heat (we leave the bone in by the way) and went out to deliver our cards & presents. 2 hours later we got home and it was perfect, despite lack of basting. Just put on the honey, cumin & squeezed some orange juice too, and left it to get on with it while the potatoes cooked. Rested it for 10 mins, creamed the potatoes, & it fell of the bones when carved. Fantastic, & I think we may have started a new Christmas Eve tradition :-)
26th Nov, 2011
Delicious but I cooked it at 150c and a bit longer. I felt the long slow cooking rendered the fat better as all the fat was in roasting tin rather than the meat. I used onion, celery, carrot, garlic, rosemary and red pepper as a rack to sit the belly on and this gave me an incredible gravy. Considering making this for Boxing Day.
6th Nov, 2011
followed this to the letter, and it is overdone, will try again and lower the temp and cook for less time. very dissapointed therefore no rating
1st Nov, 2011
I ccoked this for supper, and it was absolutely delicious!! We sat at the table long after we should have left eating the delicious crackling and soft melting meat. Wouldn't change a things, and would definitely make again and again and again!
23rd Oct, 2011
have,nt cooked this yet it looks good but 3hrs seems way to long for this size.
9th Oct, 2011
It was absolutely delicious but as I have diabetes I found the quantity of honey a bit much. I'm making it again tonight but using a bit less honey. The really nice thing about it is that cooking it with the onions seems to eliminate the fat. Not sure what balsamic syrup is (see earlier comment) but shall maybe try mixing the honey with some balsamic vinegar. Morrison's have had belly pork slices on offer and the recipe works just as well with these as cooking it all in one piece.
13th Sep, 2011
Easy if a bit time consuming but tastes awesome.


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