Hot Honey Pork Belly
Slow-roast pork belly with proper crackling, glazed with hot honey in the last fifteen minutes so it lacquers instead of burning. Three hours, serves four.
- Hero ingredient
- Pork
- Time
- 3 hr
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Smoky Joe
Smoke against pork fat, which is the oldest trick in the book.
Ingredients
- 1.5kg pork belly, skin scored
- 1 tbsp flaky salt, for the skin
- 4 tbsp Sweet Sting Hot Honey
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 head of garlic, halved across
- Steamed greens and rice, to serve
Method
- 01
Leave the belly uncovered in the fridge overnight if you can. Dry skin is the entire difference between crackling and leather.
- 02
Rub the salt hard into the scores, brush the excess off, and sit it on the garlic in a roasting tin.
- 03
220°C fan for 30 minutes to blister the skin, then down to 150°C fan for two hours.
- 04
Warm the hot honey, soy and vinegar together until loose. In the last 15 minutes, brush it over the meat and sides only — keep it off the crackling, and no earlier, because honey burns.
- 05
Rest 15 minutes, then cut through the crackling with a serrated knife rather than a chef's knife.
