Sticky Pork Belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 160°C fan / 180°C conventional.

Step 2

Cut the pork belly into roughly 3–4 cm chunks. Season lightly with salt and pepper.

Step 3

Put the pork into a roasting tin or ovenproof dish. Add 100 ml water, cover tightly with foil and cook for 1 hour. This makes the pork beautifully tender.

Step 4

Remove the foil and carefully drain off most of the liquid and excess fat.

Step 5

Mix together the honey, soy sauce, hoisin, brown sugar, vinegar, sweet chilli, garlic, ginger and five-spice.

Step 6

Pour the glaze over the pork and toss well.

Step 7

Increase the oven to 200°C fan / 220°C conventional and cook uncovered for 25–35 minutes, turning the pork every 10 minutes and basting with the glaze.

Step 8

When the sauce is dark, sticky and caramelised, it's ready. Keep an eye on it towards the end because the honey and sugar can burn quickly.

Step 9

🔥 For extra-sticky, crispy edges

Step 10

Once cooked, put the pork under the grill for 2–4 minutes, turning once. Watch it constantly — you want caramelised edges, not burnt ones.