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Sticky Slow Roast Belly Pork

Sticky Slow Roast Belly Pork

Pork belly being a relatively cheap cut of meat, makes this an affordable roast to feed the family

You will need

  • 1.3kg piece pork belly, boned, rind left on and scored
  • 2 tsp sunflower oil
  • 1 tsp white peppercorns crushed
  • 3 large onions, sliced
  • 2-3 tbsp clear honey
  • 2 tsp ground cumin
  • 1 red chilli, deseeded and chopped

Method

Heat the oven to 160ºC/ Gas mark 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 an hour

Remove from the oven and baste with the juices. Continue to cook for a further 1 ½ hours, basting every 20 minutes.

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 200ºC/ Fan 180ºC/ Gas mark 6. Cook for a further 30 – 40 minutes, basting occasionally, until caramelised with a rich, golden glaze over the pork

Once cooked and tender, remove pork from the oven, then leave to rest for 10-15 minutes

While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp of water

This will lift any residue from the pan, creating moist cooking juice

Season the onions with salt and pepper then divide by required amount of servings

Carve pork and serve on top of the onions

Pour any remaining juices over and serve with a creamy homemade mash.