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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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1st Nov, 2010
this ia absolutely delicious, deffinately going to be making this again.
14th Oct, 2010
Cooked this on Friday night for a dinner party. Easy to prepare and cook and the result was excellent! Will definitely cook this again :)
2nd Oct, 2010
Delicious recipe......whole family loved it it again this time on the bbq...its spring here in Oz land. :-)
29th Sep, 2010
loved this recipe - really tasty.Didn't take 3 hours to cook although we did use slices - my hubby is a chef and he felt 2 hours was enough and would have been enough for a bigger piece of meat.Also reduced the cumin to 1 tsp - will certainly be cooking this again.Like the idea of adding sauteed cherry tomatoes - will have to try that next time.
1st Sep, 2010
This really is amazing! I've lost count of how many times I have cooked this now and it never fails to impress! We were in South Africa last week and I cooked this for my SIL and BIL - what a hit!! This time it was served with crushed roasted fennel potatoes, creamed butternut and broccoli. Definitely a five star recipe!
25th Aug, 2010
We had this this evening and everyone loved it - all three children ate it up. Will definitely make again.
25th Aug, 2010
We had this this evening and everyone loved it - all three children ate it up. Will definitely make again.
11th Jul, 2010
my whole family loves this.. even more so when my 7 year old sone cooks it, which he loves doing. under supervision of course but a great tasting family dinner.
20th Jun, 2010
wasnt impressed have done all jameses recipes and loved em wouldnt do this one again even bought my pork belly from jimmys farm but not really that good
9th Jun, 2010
Really yummy, I used maple syrup instead of honey and it worked really well. Would definitely do this again.


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