James Martin Belly Pork And Ribs

James Martin Belly Pork And Ribs is a rich, slow-roasted dish with crisp crackling, tender meat, and sticky, flavour-packed ribs. The pork belly turns meltingly soft inside while the ribs caramelise beautifully in the oven. This is a medium-level recipe that rewards patience with incredible texture and depth of flavour. Total time is around 3 hours, including slow roasting and resting.

Ingredients

For the Pork Belly

• 1.5kg pork belly, skin scored
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tsp fennel seeds, lightly crushed
• 4 garlic cloves, crushed
• 1 onion, thickly sliced
• 200ml dry cider or chicken stock

For the Ribs

• 1kg pork ribs
• 2 tbsp tomato ketchup
• 2 tbsp runny honey
• 1 tbsp wholegrain mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 garlic clove, minced

How to Make James Martin Belly Pork And Ribs

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling crisps properly.
• Season the pork belly: Pat the skin dry with kitchen paper. Rub the sea salt firmly into the scored skin, then season the underside with pepper and fennel seeds.
• Start the roast: Place the sliced onion and crushed garlic in a roasting tin. Sit the pork belly on top, skin facing up. Drizzle with olive oil and roast for 30 minutes until the skin begins to blister.
• Lower the heat: Reduce the oven to 170°C or 150°C fan. Pour the cider or stock around the pork, avoiding the skin. Roast for a further 1 hour 30 minutes until the meat is tender.
• Prepare the ribs: In a bowl, mix ketchup, honey, mustard, soy sauce, smoked paprika, and garlic. Coat the ribs thoroughly with the glaze.
• Bake the ribs: Place the ribs on a lined tray and cook in the oven alongside the pork for the final 45 minutes. Turn and baste halfway through so they become sticky and caramelised.
• Rest before serving: Remove the pork belly from the oven and rest for 15 minutes before slicing. This keeps the juices locked in.

Tips

How do I get perfect crackling?

Make sure the skin is completely dry before salting. High heat at the start helps the skin blister and crisp properly.

Why is my pork belly tough?

It likely needs more time. Slow roasting at a lower temperature ensures the fat renders and the meat softens.

Can I prepare the ribs in advance?

Yes, marinate the ribs in the glaze for up to 24 hours in the fridge for deeper flavour.

How do I know when the pork is done?

The meat should feel tender when pierced with a knife and reach an internal temperature of at least 75°C.

Serving Suggestions

• Serve with creamy mashed potatoes and buttered greens.
• Add roasted apples or apple sauce for a classic pairing.
• Pair with a crisp cabbage slaw for freshness.
• Enjoy with crusty bread to soak up the juices.

Storage

Room Temperature

Do not leave cooked pork out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze sliced pork and ribs for up to 2 months. Wrap tightly to prevent freezer burn and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 720 kcal
• Carbohydrates: 18g
• Protein: 45g
• Fat: 55g
• Saturated Fat: 20g
• Sodium: 820mg

Nutrition values are approximate and may vary depending on exact ingredients used.

FAQs

James Martin Belly Pork And Ribs

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Slow-roasted pork belly with crisp crackling and sticky glazed ribs. A rich and comforting British roast perfect for weekends.

Ingredients

• 1.5kg pork belly, skin scored

• 2 tsp sea salt

• 1 tsp black pepper

• 1 tbsp olive oil

• 1 tsp fennel seeds

• 4 garlic cloves

• 1 onion, sliced

• 200ml cider or chicken stock

• 1kg pork ribs

• 2 tbsp tomato ketchup

• 2 tbsp honey

• 1 tbsp wholegrain mustard

• 1 tbsp soy sauce

• 1 tsp smoked paprika

Directions

• Preheat oven to 220°C (200°C fan).
• Season pork belly and place on onions and garlic in roasting tin.
• Roast for 30 minutes until skin blisters.
• Reduce heat to 170°C and cook for 90 minutes with cider added.
• Mix glaze ingredients and coat ribs.
• Bake ribs for 45 minutes, turning halfway.
• Rest pork for 15 minutes before slicing and serve with ribs.

Notes

• Dry skin thoroughly for best crackling.
• Allow pork to rest before slicing.
• Marinate ribs overnight for deeper flavour.