Recipe for slow honey-roast pork belly and winter vegetables

Oct 12, 2017 | Jenni Ashford

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas.

Here is one of his favourite autumn recipes.

Slow honey-roast pork belly, wholegrain mustard mash, roasted root vegetables



Serves 4

1.2 kg pork belly
4 onions
Vegetable oil
1 tsp peppercorns
Sea salt
3 tbsp honey
200 ml cider
500 g potatoes (Maris Piper)
4 tsp wholegrain mustard
60 ml single cream
100 g butter
Sea salt
4 carrots
2 red onions
4 parsnips
2 sprigs of thyme
2 cloves of garlic
Sea salt

Cooking the pork

Score the pork skin and place skin side up in a roasting tray, slice the onions and place around the pork.
Crush the peppercorns rub them with the sea salt into the skin.
Cook in the oven for 1 hour at 160c.
Baste the pork after 1 hour, add water to the tray if it seems dry and then cook for another 1 and 1/2 hours, basting every 15 minutes.
Pour the honey over the pork and turn the oven to 190c for 30-40 minutes.
Remove the pork from the tray and allow to rest for 20 minutes.
Cut the pork into four portions.
Place the tray on a low heat and add the cider, stirring to collect all the residue, pass through a fine sieve and pour over the pork.


Peel and quarter the potatoes, place into a pan cover with water and bring to the boil
When cooked, drain and steam dry, don’t let them go cold.
Place back into the pan and shake well, add the cream and butter a little at a time while mashing.
Stir in the mustard and season with sea salt.


Peel the carrots, parsnips and red onions.
Cut the parsnips and carrots into large chunks, and quarter the red onions.
Place the carrots into a sauce pan and bring to the boil cook until tender, repeat with the parsnips.
Drain the carrots and parsnips well, making sure all they are dry.
Place in a roasting tray a little oil, garlic and thyme. Season with sea salt.
Roast for 40 minutes at 180c


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