Glaze for pork belly slices marinade
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
  • 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
  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