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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6th Mar, 2011
So nice. Well worth the effort.
4th Mar, 2011
Does this have to be covered while in the oven?
23rd Feb, 2011
This was very nice and will certainly use recipe again. I might not put so much honey on it next time as it burnt a little but that was probably my fault for leaving it in the oven for too long :-). Still yummie anyway and T loved it.
14th Feb, 2011
Made this for the first time yesterday. The pork was delicious, although next time I might leave out the cumin, but the onions burnt really quickly and I was unable to use them. In future would put onions in oven whilst pork is resting and then finish on hob just before serving. Whole family liked it and we're not usually big fans of pork.
19th Jan, 2011
forgot to rate it lol
19th Jan, 2011
ok i did this last night, i left out chilli and cumin and i have an aversion to them, i have to say totally yummy, and i didnt bugger about basting it every ten minutes lol, just once or twice, and i used a lean bit of belly too i dont like squidgy fat, and my kids loved it too, and there was even some left for the dog lol.. easy to cook lovely recipe
1st Jan, 2011
Very tasty pork, but my crackle didnt crackle.
10th Dec, 2010
Could anyone advise on how long to cook or will it be the same? i have a smaller 500g piece of pork as its only for two.
7th Nov, 2010
I left a comment but forgot to rate it. 5 stars!
7th Nov, 2010
I made this for lunch today and it was absolutely delicious! I used lef of pork. I would definitely recommend it and will be making it again soon.


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