Sticky belly pork
, 4 h 30 min + chilling (up to 24 h)
Spice-rubbed pork belly slow-roasted in a treacle and tomato glaze, then finished on the barbecue until sticky.
| prepHeat oven to 300°F / 150°C (130°C fan / gas 2) | ||||||||
| prepSet a deep roasting dish ready | ||||||||
| 1.6 kg pork belly | Rub all over pork | Cover, roast 300°F / 150°C, 3 hrs | Slice into 16 chops, spoon sauce over | Roast uncovered 1 hr, turn halfway | Cool, cover, chill up to 24 hrs | Reheat in low oven 15 min | Barbecue skin-side down, then turn until sticky | |
| 3 tbsp light muscovado sugar | Mix sauce ingredients with salt | |||||||
| 3 tbsp treacle | ||||||||
| 3 tbsp tomato purée | ||||||||
| 1 onion, whizzed in a food processor | ||||||||
| 3 garlic cloves, crushed | ||||||||
| 1 tbsp dried oregano | ||||||||
| 1 tbsp ground cumin | ||||||||
| 1 tsp crushed dried chillies | ||||||||
| 1 tsp cinnamon | ||||||||
| 1 tsp allspice | ||||||||
| 1 tsp salt | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.