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Sticky Pork Belly Recipe

This is a very tasty sticky pork belly recipe that shows you how to get succulent, tender meat and perfect, crispy skin. The pork is roasted first to render the fat and crisp the skin, then coated in a rich, sharp glaze. The final pan sauce is built from the sticky glaze and roasting juices and finished with sun-dried tomatoes and olives for a delicious, savoury gravy to serve with the pork.
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Recipe by

Campbells

2 hrs

Easy

Serves 4

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Ingredients

For the glaze

  • 1.2kg Pork Belly (skin on)
  • juice of 2 limes
  • 1 tbsp sunflower oil
  • 3 tbsp mirin (or use dry sherry)
  • 3 tsp Dijon mustard
  • 3 tsp caster sugar
  • 5 tbsp soy sauce
  • 70ml chicken or beef stock

To finish

  • 80g sun-dried tomatoes
  • handful of olives

Method

  • Step 1 : Preheat Oven and Grill

    1. Pre-heat your oven to 200°C/180°C Fan/Gas Mark 6.
    2. Heat the grill to high.

  • Step 2 : Prepare the Pork Belly

    1. Score through the pork skin and into the fat layer, making cuts about 5mm apart along the length of the meat. Repeat on the underside of the belly.
    2. Rub salt and pepper into both sides, getting it into the cracks.
    3. Sprinkle the skin with sunflower oil and place the meat under the hot grill briefly to burn off any hairs.

  • Step 3 : Roast the Pork Belly

    1. Place a metal grill or rack inside a large roasting dish. Sit the pork belly skin-side up on top of the rack, making sure it is not sitting in the dish itself.
    2. Add a small cup of water to the bottom of the roasting tray (this helps create steam).
    3. Cook for about 25 minutes, then turn the oven down to 185°C/165°C Fan/Gas Mark 4-5 and cook for another hour.
    4. If the tray is filling with rendered fat, carefully tip this into a heatproof bowl to discard later. Do not pour fat down the sink.

  • Step 4 : Mix the Glaze

    1. While the pork is roasting, prepare the glaze.
    2. Place the lime juice, sunflower oil, mirin (or dry sherry), Dijon mustard, soy sauce, and caster sugar into a small bowl and mix well.

  • Step 5 : Glaze the Pork and Make the Sauce

    1. Once the pork skin is crisp and golden after its cooking time, remove the joint from the oven. Tip off any remaining fat from the roasting tin.
    2. Pour the prepared glaze all over the crisp pork skin and return it to the oven for a final 15 minutes or so.
    3. Remove the pork from the oven and let it rest on a warm serving plate.
    4. Set the roasting tin over a medium heat on the hob. Let the remainder of the glaze in the tray reduce to a slightly sticky sauce. Be careful not to over-reduce it, or it will become too thick and salty.

  • Step 6 : To Serve

    Carve the rested pork belly by slicing down through the score lines you made earlier and arrange the meat on a warm plate, then return the roasting tin with the sticky sauce to the heat. Add the chicken or beef stock, sun-dried tomatoes, and olives, mixing well. Simmer until the sauce has the consistency of a light gravy and stir in the basil leaves (if using) and pour the contents of the tray alongside the belly meat. Serve with boiled or mashed potatoes.