220 minutes
A succulent and economical feast, perfect for impressing a crowd with a glistening, slow-roasted pork belly that's bursting with sweet and spicy flavors.
Pork Belly, bone removed, skin scored
0 lb
teaspoons
White Peppercorns, crushed
teaspoons
Coarse Sea Salt
to taste
Large Onions, sliced
each
tablespoons
teaspoons
Red Chili, deseeded and finely chopped
each
1. Initial Roasting
Preheat oven to 180C (160C fan)/gas 4. Position the pork belly skin-side up on a rack in a roasting tin. Drizzle with sunflower oil. Gently press crushed white peppercorns and a pinch of coarse sea salt onto the skin. Roast for 1 hour in the preheated oven. Baste with the accumulated juices, then continue to roast for another 1.5 hours, basting every 20 minutes.
2. Onion Bed Setup
Scatter the sliced onions in the roasting tin beneath the pork during the final stages of roasting.
3. Honey-Cumin Glaze
Combine honey, ground cumin, and chopped red chili in a bowl. Brush this mixture over the pork. Increase the oven temperature to 200C (180C fan)/gas 6. Continue cooking for 30-40 minutes, basting occasionally, until a rich, golden caramelization forms on the pork.
4. Resting and Serving
Once the pork is tender, remove it from the oven and let it rest for 10-15 minutes. Meanwhile, put the roasting tin with the onions on the stove and add 2 tablespoons of water to deglaze, creating a savory cooking liquor. Season the onions with salt and pepper. Carve the pork into 6 portions and serve atop the spiced onions. Drizzle with any remaining cooking liquor.
Start with a high-quality, well-marbled pork belly. This cut of meat is the star of the dish, so sourcing from a reputable butcher can make a significant difference. Fresh, organic spices will also have a more potent aroma and flavor.
Cook your pork belly slowly at a low temperature to ensure it's tender. This low and slow method allows the connective tissues to break down without drying out the meat.
Allow the pork belly to marinate for an extended period, ideally overnight. This not only infuses the pork with flavor but also tenderizes it, leading to a more succulent dish.
After the pork belly is tender, increase the heat to caramelize the outside. This not only improves the texture but also deepens the flavors. You're looking for a rich, golden-brown crust.
Ensure your honey-cumin marinade is well balanced. The sweetness of the honey should complement the earthiness of the cumin without overpowering it. A dash of acidity, such as apple cider vinegar or lemon juice, can help balance the flavors.
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