Sticky belly pork

Contains pork – recipe is for non-Muslims only
By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

  • Prep:10 mins
    Cook:4 hrs 15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 427
  • fat 28g
  • saturates 11g
  • carbs 10g
  • sugars 8g
  • fibre 0g
  • protein 34g
  • salt 0.82g


  • 1.6kg pork belly
  • 3 tbsp light muscovado sugar
  • 3 tbsp treacle
  • 3 tbsp tomato purée
  • 1 onion, whizzed in a food processor
  • 3 garlic clove, crushed
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp crushed dried chillies
  • 1 tsp cinnamon
  • 1 tsp allspice


Cuts like belly pork are great value, and cooking with them more often is a good way to support British farmers. Look out for the British Quality Standard mark on packs or, in Sainsbury’s, the Freedom Food stamp.


  1. Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

  2. About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Suggested recipes from this collection...