Sticky slow-roast belly of pork

• doses: 6
• tempo ativo: 10 Mins
• tempo total: 3 hours 40 minutes

Ingredientes

1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)

2 tsp sunflower oil

1 tsp white peppercorns, crushed

3 large onions, sliced

2-3 tbsp clear honey

2 tsp ground cumin

1 red chilli, deseeded and chopped

Instruções

1. Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.

2. Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork.

3. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.

Notas

Pumpkin mash

Peel 1 kg pumpkin and cut into chunks. Season and roast with the pork for the last 30 mins until soft and fluffy. Meanwhile, peel 1kg potatoes and cut into chunks. Boil in salted water for 10 mins until soft. Drain and mash with 2 tbsp milk and 50g butter, seasoning to taste. Mash the pumpkin into the potato until smooth.