Sticky pork belly recipe

73 ratings Rate
  • Serves 6
  • 5 mins to prepare and 1 hr 35 mins to cook
  • 698 calories / serving
  • Freezable
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Preheat the oven to 200°C/180°C fan/Gas 6. Heat the oil in a small pan and cook the onion for 4-5 minutes until softened. Add the tomatoes and simmer rapidly for about 5 minutes until they soften and become thick and pulpy.

Stir in the cola, honey, Worcestershire sauce and paprika, bring to the boil and simmer for 10-12 minutes until the sauce has thickened.

Place the pork in a roasting tray and cover with the sauce, turning to ensure the meat is well coated. Roast skin-side up for 1 hour until cooked through. There should be enough sauce but cover the meat with foil if it looks dry.

Carve into thick slices and finish off by barbecuing or grilling for 8 minutes on each side or until nicely coloured.

Cook's tip

Cook smart. Cheaper meat joints work well on the barbecue. We've used pork belly but a shoulder of lamb, stuffed and rolled, is also great grilled. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 onion, finely chopped
  • 6 ripe tomatoes, roughly chopped
  • 330ml can cola
  • 2tbsp honey
  • 2tbsp Worcestershire sauce
  • 1tbsp smoked paprika
  • 1kg (2lb-2¼lb) pork belly joint
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  • Energy 2893kj 698kcal 35%
  • Fat 59.8g 85%
  • Saturates 22g 110%
  • Sugars 13g 14%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 14.4g Protein 26.7g Fibre 1.7g

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