Glazed Pork Belly Recipe

This unctuously melt-in-the-mouth meat is just what every aspiring kebab needs. The sweet and sour pork, along with a crunchy salad and some relish in your fresh pittas, is pigtastic and the perfect food on the hoof/trotter. If crusty bread makes your hair curly, this recipe’ll surely make your tail curly.

Tip: Deglaze the roasting pan with a little white wine. Reduce down and add some chicken stock and a splash of vinegar for a quick gravy for the meat.


  • 2kg Pork belly

  • Marinade

  • 1 Sprig thyme, rosemary

  • 2tbl Honey

  • 5 Garlic cloves

  • Taste Salt & pepper

  • 1tsp Smoked paprika

  • 2tbl Worcester sauce

  • 2tbl Soy sauce

  • 2tbl Olive oil


  1. Mix the marinade together and rub all over the pork belly. Refrigerate overnight to infuse.

  2. Place the belly into a hot oven, 200°C for about 20 minutes to start the crackling.

  3. Cover with tin foil, turn oven down to 140°C and cook for 5 hours, or until the meat is tender.

  4. Leave to rest then pull the pork off in chunks using tongs. Serve in a pitta with a crunchy salad and the juice from the pan.