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Slow-roast pork belly with sticky red onions and plum sauce recipe

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Honey & Co's slow-roast pork belly recipe is truly something special! Go low and slow for tender meat and serve with a warm spiced plum sauce for a memorable Sunday lunch or get-together dinner. See method

Serves 6
Takes 3 hrs 15 mins plus resting
460 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

1kg pork belly joint
1½ tbsp flaky sea salt
1 tbsp dried oregano
1 tsp crushed chillies
3 large red onions, peeled and cut into six
2 red plums, destoned and cut into quarters

For the plum sauce

4 plums, halved
2 tbsp dark brown soft sugar
1 star anise
2 garlic cloves, peeled and halved
2 tbsp red wine vinegar
pinch of crushed chillies

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1910kj
460kcal 23%
Fat
28g 41%
Saturates
11g 54%
Sugars
14g 16%
Salt
4.7g 78%

of the reference intake
Carbohydrate 17.5g Protein 30.7g Fibre 4.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Use a sharp knife to score the layer of fat on top of the pork in a criss-cross pattern. Mix the salt, oregano and the crushed chillies together. Sprinkle all over the pork, then transfer to a deep roasting tray.
Roast for 30 mins, then remove from the oven. Reduce the oven temperature to gas 6, 200°C, fan 180°C, then pour 250ml boiling water over the pork, cover with a sheet of baking paper and a layer of foil, then return to the oven for 1 hr.
Baste the pork with any liquids from the bottom of the tray, reduce the oven temperature to gas 4, 180°C, fan 160°C, re-cover and cook for 1 hr more.
Meanwhile, put all the plum sauce ingredients in a saucepan with 150ml water and a pinch of salt; bring to a boil over a high heat. As soon as the plums start to fall apart (after about 5 mins), take off the heat, remove the star anise, then use a stick blender to blitz to a smooth sauce.
Uncover the pork and increase the oven temperature to gas 7, 220°C, fan 200°C. Add the onions and quartered plums to the tray, then brush the pork all over with the plum sauce and spoon about a third onto the onions in the pan. Stir the onions, then return to the oven for 10 mins, stir once more, then roast for a final 10 mins. Let the meat rest for 10-15 mins covered in foil, then serve, sliced, with the remaining plum sauce.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.