Honey Glazed Pork Belly
Slow-roasted until tender, then lacquered with honey and blasted until the crackling shatters — this pork belly is a proper centrepiece. Honey One Wildflower Honey gives the glaze a deep, burnished shine.
Ingredients
- 1.2kg piece of pork belly, skin scored
- 1 tbsp flaky sea salt
- 1 tsp fennel seeds, lightly crushed
- 3 tbsp Honey One Wildflower / Original Honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 garlic clove, finely grated
Method
- The night before, pat the pork skin completely dry, rub with the salt and fennel seeds and leave uncovered in the fridge to dry out.
- Heat the oven to 140°C fan / 160°C conventional. Place the pork on a rack in a roasting tin and roast for 2 hours.
- Whisk the honey, soy sauce, vinegar and garlic together.
- Remove the pork, brush the flesh sides with half the glaze and return for 15 minutes.
- Brush with the remaining glaze and turn the oven up to 220°C fan / 240°C conventional. Roast for 10–15 minutes more, watching closely, until the crackling is puffed and crisp and the glaze is sticky.
- Rest for 10 minutes, then carve into thick slices. The pork should be piping hot throughout.
Serving suggestion
Serve with apple sauce, roasted potatoes and something green.