Sticky slow-roast belly of pork
Ingredient
- 1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
- 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
-
Prep: 10 mins
Cook: 3 hrs, 30 mins
Easy
Serves 6
- 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.
- 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.
- 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).