Name: Sticky slow-roast belly of pork
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sticky slow-roast belly of pork

1. 1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this) -

2. 2 tsp sunflower oil -

3. 1 tsp white peppercorns, crushed -

4. 3 large onions, sliced -

5. 2-3 tbsp clear honey -

6. 2 tsp ground cumin -

7. 1 red chilli, deseeded and chopped -

How to cook deliciously - Sticky slow-roast belly of pork

1. Stage

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. Stage

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. Stage

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).