Sticky slow-roast belly of pork

Name: Sticky slow-roast belly of pork
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 kgs pork belly, boned, rind left on and scored (ask your butcher to do this); 2 teaspoons sunflower oil; 1 teaspoon white peppercorns, crushed; 3 larges onions, sliced; 2 Tbsps clear honey; 2 teaspoons ground cumin; 1 red chilli, deseeded and chopped

Need a gluten free and dairy free main course? Sticky slow-roast belly of pork could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 117g of fat, and a total of 1195 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires pork belly, clear honey, peppercorns, and chilli. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. Users who liked this recipe also liked Slow-roast rolled pork belly, Slow Roast Pork Belly With Cider & Lentils, and Slow-roast pork belly with celeriac & pear mash.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Coarse Sea Salt

Peppercorns

Pork

Cooking Oil

Place in the oven, then cook for 1 hr.

Equipment you will use

Oven

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

Equipment you will use

Oven

Put the sliced onions in the roasting tin under the pork.

Ingredients you will need

Onion

Pork

Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas

Ingredients you will need

Chili Pepper

Cumin

Honey

Pork

Equipment you will use

Oven

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.

Ingredients you will need

Glaze

Pork

Equipment you will use

Knife

Oven

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.

Ingredients you will need

Salt And Pepper