Honey roasted pork belly

Prep time 60 minutes Cook time 55 minutes

Serves 4 people



  • 1 x 900g piece pork belly, squared
  • 1 cup honey
  • 2 cinnamon sticks
  • ¼ cup port or sherry
  • ½ cup char siu sauce


  1. 1.
    Combine marinade ingredients and mix well.
  2. 2.
    Pour marinade into the base of a non-metallic baking dish and marinate the pork belly skin side up for up to 1 hour.
  3. 3.
    Drain off marinade and reserve, place the belly into the preheated oven at 220°C for 20-25 minutes.
  4. 4.
    Reduce heat to 180°C and baste with glaze, cook for a further 30 minutes.
  5. 5.
    Allow belly to rest prior to cutting into 4 neat squares.
  6. 6.
    If skin is not crisp. Heat a small non-stick pan on a high heat and place into the pan skin side down to crisp.
  7. 7.
    Serve hot with a little extra glaze.

General Information

Pork belly may be cooked the day before and re-heated in a hot pan the next day.

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