Sticky Belly Pork Recipe


3 kgs of Belly pork

1 tablespoon of peppercorns – crushed

2 large onions – sliced

4 tablespoons of clear honey

2 tablespoons of cumin

1 chilli pepper – de-seeded

3 apples

1 pint of cider

3 tablespoons of French mustard

Vegetable stock

Splash of cream



-          Preheat oven to 180C.

-          Chop the onions and apples. Add these to a high-sided roasting tray.

-          Add the cider and the mustard.

-          Place the belly pork on a cooling rack and then put this into the high-sided roasting tray.

-          With some kitchen town, dry the top of the skin of the pork.

-          Place in the oven and cook for 1.5 hours.

-          Put the clear honey, cumin, red chilli and mustard into a blender and blend until smooth

-          Add the crusted pepper as required.

-          Remove the pork from the oven and then remove the top layer of crispy skin from the pork.

-          Smooth the honey mixture from the blender over the pork and put back into the oven for a further 40 mins. 

-          After 40 mins, remove the pork from the oven again and then baste the meat.

-          Put the pork back into the oven for a further 30 mins.

-          Remove and leave to relax for 10 – 15 mins.  

-          Whilst the pork is resting, put all the ingredients and juices from the roasting tray into a pan.  Add 1 pint of   vegetable stock to this together with a splash of cream.  (You might need more or less vegetable stock depending on the consistency of the sauce).   Blend until smooth.

-          Taste and adjust seasoning.

-          Check the thickness of the sauce.  If it’s too thick, add a touch more vegetable stock. 

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Beurre-Blanc© Cookery School - 2014
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