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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11th Sep, 2011
Great recipe, easy to cook. I also added two apples as well as the onion.
20th Jul, 2011
Amazing! You can put it in the oven and forget about it. Brilliant and mega compliments from my guests!
13th Jul, 2011
Bit dissapointed - Pork fat just went black and didn't crips up- and the pork , which was an expensive free range piece didn't get any of the flavour from the outer?? Hmmm shame! Sounded lovely.
10th Jul, 2011
Yummmmmmmm! Gorgeous with the onions! :)
2nd Jul, 2011
Excellent recipe. Substituted cumin with fennel. Works beautifully. U can also try some freshly ground coriander instead of cumin. Try it. Its really good. Put some potatoes and carrots under the roast in the baking tin and baste the taters in the cooking fat and eat like a king! If you're in South Africa watch it! The butchers seem to have contracted mad cow disease as far as pricing goes. Pork belly and loin are the most expensive cuts. Excuse? They make such delicious dishes. Sort your supply source carefully. We make this on a regular basis. 10 out of 10 James!
25th Jun, 2011
Made this last night and it was really tasty! The onions were lovely and caramelised. Will definitely be making this again.
19th Jun, 2011
Hi we have made this dish on many occasions now and have been pleased with the results, but we do struggle getting the crackling right, we always seem to burn it and it's only the edges that are edible. We have followed your instructions to the letter and have used both a fan assisted and coventional electric ovens any suggestions
18th Jun, 2011
This wasn't bad, but it wasn't great either. I feel that pork belly needs to either be cooked on a lower heat for the requisite 3 hours or use the 180 C for a shorter period. I was tempted to take it out of the oven early but stuck by the recipe, and my instincts were right, it wasn't quite as tender and moist as I had expected, but slightly dry in places. The sticky marinade was tasty but again slightly lacking, a good ol bit of garlic and rosemary would have fitted better than the slightly odd cumin and chilli, both of which lost a lot of their flavour during the half hour cooking.
12th Apr, 2011
Easy recipe to get the maximum taste out of this cut of meat.
18th Mar, 2011
This is delicious. We served it with butternut squash mash and curly kale picked freshly from our allotment and really enjoyed it!


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