cook for crowds
Eat | Drink | Enjoy

Very Sticky Pork Belly

Very Sticky Pork Belly

follow us:

Very Sticky Pork Belly
3rd June, 2017

Here’s a top tip for you when you make this BBQ dish. Hide some just for yourself because you’ll pop it on the table, blink and there won’t be any left.

This is simple, requires little effort and your friends will talk about you as a culinary hero.


  • 2 kg pork belly
  • For the marinade
  • 3 tbsp dark muscovado
  • 2 tbsp golden syrup
  • 2 tbsp tomato purée
  • 1 onion, grated
  • 1 red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp dried mixed herbs
  • 1 tbsp ground cumin
  • 1 tbsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp tabasco (or less, you can even leave this out if too hot)


    Preheat the oven to 120 C as we’re going to cook this for about 4 hours minimum on a low heat

    Here’s the hard bit. Take all the ingredients (apart from the belly) and mix together into a paste

    Rub the marinade all over the pork and then place the pork into a deep oven proof dish and cover with tin foil before popping into the oven

    After 3 hours remove the dish from the oven and let it cool for a while. Slice the pork belly into inch thick slices, mix into the marinade to cover the slices all over and pop it back in the oven for minimum of an hour.

    Take it out of the oven and give the slices another quick stir in the marinade before leaving on the side too cool down completely before you cover in cling film and place in the fridge

    When ready to serve, carefully take the slices out of the marinade and pop on the BBQ skin side down for about 5 minutes to crisp and warm through. Turn the slices over and baste with the marinade and cook for another few minutes until all warmed.

    Serve and grab as many as you can before they vanish