Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Honey-Glazed Pork Belly 2010

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Honey-Glazed Pork Belly 2010

    • Preparation time: 20 minutes
    • Cooking time: 2 hours 30 minutes
    • Total time: 2 hours 50 minutes 5 minutes


    • 800g Pork belly
    • 1 leek
    • 1 onion
    • 4 Cloves
    • 3–4 Parsley stalks
    • 1 Thyme sprig
    • 1 bay leaf
    • 1 tbsp Sea salt
    • 150ml Soy sauce
    • 2 tbsp Honey
    • 2 Garlic cloves, finely chopped
    • 1 tsp Coarsely ground black pepper
    • 4 Carrots, peeled but with the tops still attached
    • 4 Smoked streaky bacon rashers, rind removed


    1. Remove any cartilage from the pork belly using a very sharp, small knife. Score the rind through to the flesh in a criss-cross pattern. Cut the leek into big chunks and wash thoroughly. Stud the onion with the cloves and tie the parsley, thyme and bay leaf together into a bouquet garni.
    2. Put the pork in a large saucepan with the leek, onion, bouquet garni and sea salt. Cover it by about 10cm water and cook at a bare simmer for 1 hour 45 minutes. Carefully take out the pork and reserve the stock. If the pork has been rolled and tied, untie it at this point. Lay it rind-side up on kitchen paper in a roasting tin for 15 minutes, to dry out a bit.
    3. Preheat the oven to 160C/gas 3. In a bowl, combine the soy sauce, honey, garlic, and pepper. Remove the kitchen paper from the tin then coat the pork rind with the marinade, pouring the rest into the bottom of the tin.
    4. Trim the leafy tops of the carrots to about 3cm. With the back of a heavy knife, stretch out the bacon rashers, then roll the carrots in them. Place them around the pork. Bake for 40–45 minutes, basting the belly regularly with the juices, until the carrots are tender and the top of the pork is sticky and dark.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Keep the pork stock; strained and reduced,
    it is very good in lentil soups.

    Drinks recommendation

    The honey glaze merits a rich yet softly
    fruited Argentinian red. This stunning
    example has satisfying length and wonderful
    depth of flavour to balance the spices, yet is
    smooth enough to work alongside the tender
    texture of the meat. Catena Malbec 2006/07
    Mendoza, Argentina. Bin 45491


    Average user rating

    5 stars