Woden Mead

Spiced Mead Glazed Pork Belly

Sticky, rich, and gently spiced.

This pork belly dish leans fully into the warmth of Woden Spiced Mead. Slow-cooked until tender, then finished with a glossy glaze, it brings together crisp edges, soft meat, and a sweetness balanced by spice and depth. It is rich without feeling heavy, and built for slower dinners, colder evenings, or whenever you want something with a bit more presence.

Serves4
Prep20 mins
Cook2 hrs 45 mins
DifficultyMedium

Ingredients

For the pork belly

  • 1kg pork belly, skin scored
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil

For the glaze

  • 200ml Woden Spiced Mead
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, finely grated
  • 1/2 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch chilli flakes, optional

To serve

  • Creamy mash or buttery crushed potatoes
  • Braised red cabbage or roasted carrots
  • Fresh thyme, optional

Featured Mead

Woden Spiced Mead bottle

Woden Spiced Mead

Warm, rounded, and gently layered with spice, Woden Spiced Mead brings sweetness and depth to richer dishes without overwhelming them.

Shop Spiced Mead

Rested and ready

Pork belly roasting in a pan
Prep
  • Preheat the oven to 160°C.
  • Pat the pork belly dry and season well with sea salt and cracked black pepper.
  • Rub lightly with olive oil.
  • In a bowl, mix together the Spiced Mead, honey, Dijon mustard, apple cider vinegar, garlic, cinnamon, cloves, and chilli flakes if using.
Cook
  • Place the pork belly into a roasting tray, skin side up.
  • Roast for around 2 hours, checking occasionally.
  • Brush or spoon some of the glaze over the pork during the final 30 to 40 minutes of cooking.
  • Increase the heat slightly at the end if needed to help the glaze turn sticky and the edges caramelise.
  • Remove from the oven and rest for 10 minutes before slicing.
Assemble
  • Slice the pork belly into thick pieces.
  • Spoon over the remaining glaze.
  • Serve with your chosen sides.
  • Finish with fresh thyme if wanted.
Sliced glazed pork belly

Serving Notes

This dish is at its best when the glaze has reduced enough to feel glossy rather than loose. A softer side such as mash or crushed potatoes works well beneath it, while roasted carrots or braised cabbage help balance the richness.

Pair With

A glass of Woden Spiced Mead works perfectly here, carrying the warmth of the glaze through the dish while keeping the finish smooth and rounded.

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