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Glazed pork belly

 Glazed pork belly

  • 15m prep
  • 2h 25m cook
  • makes 8

  • Who doesn’t love a pork roast? Meat that is perfectly cooked - tender, flavorful and juicy - combined with that golden-brown, crispy crackling which is always fought over in my house! The glaze used for this recipe though, is what makes me keep coming back to it. The flavours blend so perfectly - the sweetness of the honey and maple syrup is cut through by the acidic vinegar and tangy, sharp dijon mustard. Serve this at a family lunch or dinner and watch it disappear before your eyes!

    Allergens: Recipe may contain sesame.

    6 Ingredients

    • 1.5 kg pork belly roast
    • 2 tsp table salt
    • 80ml (1/3 cup) honey
    • 2 tbsp maple syrup
    • 3 tsp white wine vinegar
    • 2 tsp Dijon mustard

    5 Method Steps

    • Unwrap pork belly and place on a rimmed tray. Refrigerate overnight, uncovered, to dry out the skin.
    • Remove pork from the fridge 30 minutes before cooking. Place onto a wire rack in a shallow baking dish. Preheat oven to 150C/130C fan forced. Use a small sharp knife to score the skin in a criss-cross pattern. Sprinkle with salt and rub into the skin.
    • Roast the pork for 2 hours. Remove from the oven and increase the temperature to 250C/230C fan forced. Return pork to the oven and roast for a further 25 minutes or until the skin is crisp and crackled.
    • Meanwhile, stir the honeymaple syrupvinegar and mustard in a small saucepan over low heat until combined. Transfer to a bowl to cool to room temperature (the glaze will thicken on standing).
    • Transfer the pork to a platter or carving board and rest for 10 minutes. Brush crackling generously with the glaze and serve the remainder on the side to drizzle over.


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