Honey glazed pork belly slices with a Bajan rum marinade

For a simple dinner idea, try my easy recipe for honey glazed pork belly slices, inspired by Hugo’s in Barbados. Perfect for dinner any night of the week.

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You can’t go far wrong with this simple dinner recipe for honey glazed pork belly slices. It’s ideal when you fancy something a bit different for dinner. It’s a firm favourite in our household and works a treat on the barbecue too. Yes, it takes a few hours to cook. But it’s a really easy recipe and only takes minutes to prepare. And because you can pre-cook it in advance, you can have something yummy in 30 minutes. Great for midweek dinners when you’re short on time.

This tasty dinner recipe is inspired by Hugo’s beachfront restaurant in Speightstown, Barbados. We had the best time visiting in May and enjoyed the last lunch of our vacation at Hugo’s. I tried the pork belly BLT with tamarind and rum glazed pork belly slices. Fortunately, it’s easy to make, so you don’t have to travel halfway across the world to taste it yourself.

Rum and honey glazed pork belly BLT

Slow cooked pork belly slices recipe

First of all, start by preparing the pork. About 500g of quality pork belly is enough to make a tasty dinner for two people. You can slice a joint of pork into one-inch thick strips yourself or you can cheat by buying it pre-sliced. If you prefer something bite size, you can cut the meat into one-inch square pork belly bites.

Spread the pork belly out across a large baking tray and get to work on the marinade. In a large bowl combine about 100ml of dark rum with a dollop of tamarind paste. Add two tablespoons of soy sauce and stir. A good quality Bajan rum like Mount Gay is a great choice. However, any dark rum will do for this easy recipe.

Pour the mixture over the pork belly slices and add a star anise for some earthy spice. Cover with cling film and leave to marinate in the fridge overnight.

When you’re ready, take the pork belly slices out of the fridge. Let the meat rest for about 20 minutes. Meanwhile, preheat the oven to 160 degrees Celsius or 140 degrees if you have a fan-assisted oven. Cook the pork low and slow for about three hours.

If you have the willpower you can remove the pork from the oven and finish cooking it later.

If you decide to delay gratification, you can keep the pork in the fridge for a couple days. To keep cooking, take the pork out the oven while making the rum glaze. Turn up the heat to 200 degrees Celsius or 140 degrees for a fan oven while making the glaze.

Dinner ideas honey glazed pork belly

Sticky pork belly glaze with rum and honey

In a small pan, combine 100ml of rum with two big tablespoons of runny honey. Add three tablespoons of tomato ketchup and stir. Bring to the boil. Warm the mixture over a low heat on the hob until it starts to bubble gently. Pour the sticky, syrupy liquid over the pork. Put the tray back into the oven for the final 30 minutes.

Finally serve the honey glazed pork belly slices with a side dish of rice or sweet potato. For a simple dinner idea add fresh salad and coleslaw.

Easy dinner recipe: honey glazed pork belly slices with rum

Honey glazed pork belly slices with a Bajan rum marinade
Prep Time
20 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 50 mins
 
Course: Main Course
Cuisine: Caribbean
Ingredients
  • 500 g pork belly slices
  • 200 ml dark rum
  • 1 tbsp tamarind paste
  • 2 tbsp soy sauce
  • 1 star anise
  • 2 tbsp runny honey
  • 3 tbsp tomato ketchup
Instructions
  1. Spread the pork belly slices out across a large baking tray
  2. Combine about 100ml of dark rum with the tamarind paste and soy sauce in a large bowl and stir

  3. Pour the mixture over the pork belly slices and add a star anise. Cover with cling film and leave to marinate in the fridge overnight

  4. Preheat the oven to 160 degrees Celsius or 140 degrees in a fan-assisted oven

  5. Take the pork out the oven and leave to rest for 30 minutes, before cooking for three hours 

  6. Turn up the heat to 200 degrees Celsius or 140 degrees for a fan oven

  7. Combine 100ml of rum with the honey and tomato ketchup in a small pan. Bring to the boil over a low heat until the mixture starts to bubble gently
  8. Pour the sticky, syrupy mixture over the pork slices and cook for about 30 minutes until nice and crispy 
  9. Serve with a side dish of your choice. I suggest rice or sweet potato, with salad and coleslaw 

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