Goodwood Middle White Pork Belly with Roasted Pineapple & Hot Honey

22nd May 2026

This recipe, courtesy of Dan Turner, Head Chef at The Kennels clubhouse, is a celebration of long summer lunches and bold seasonal flavours, this Kennels favourite brings together richly roasted Goodwood pork belly, sweet caramelised pineapple and a drizzle of warming hot honey. Slow-roasted until meltingly tender with crisp crackling, it’s a vibrant centrepiece designed for sharing around the table.

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Serves: 6–8
Prep time: 25 minutes
Cook time: 1.5–2.5 hours

Ingredients

- 2kg Goodwood organic pork belly, boned and rolled

- 2 tbsp thyme leaves

- 2 tbsp dried oregano

- 3 tbsp flaky sea salt

- Freshly ground black pepper

- 1 ripe pineapple, peeled and cut into large wedges

- 100ml Goodwood organic honey

- ½ tsp chilli flakes

- ½ tsp smoked paprika

Method

1. Prepare the pork 

Preheat the oven to 220°C.

Pat the pork skin dry with kitchen paper to help achieve perfectly crisp crackling.

In a bowl, combine the thyme, oregano, sea salt and a generous twist of black pepper.

Turn the pork over and rub the herb mixture generously into the underside of the meat, allowing the flavours to infuse as it roasts.

2. Roast the pork

Place the pork skin-side up in a roasting tray.

Roast for 25–30 minutes until the crackling turns golden and crisp.

Lower the oven temperature to 160°C and continue roasting for around 1 hour, or until the meat is beautifully tender.

Remove from the oven and leave to rest somewhere warm.

Skim and reserve the flavourful cooking juices from the tray.

3. Prepare the pineapple and hot honey

Peel, core and cut the pineapple into generous wedges.

Stir the reserved pork juices together with the honey, chilli flakes and smoked paprika to create a sweet, smoky glaze with gentle heat.

Arrange the pineapple wedges in the roasting tray and spoon over the hot honey mixture.

4. Roast the pineapple

Return the tray to the oven for 20 minutes, until the pineapple is sticky, caramelised and lightly charred at the edges.

5. Serve

Slice the rested pork into thick pieces and arrange on a serving platter.

Spoon over the roasted pineapple and any glossy hot honey glaze from the tray.

Serve with a fresh Greek salad or slow-braised pulses and seasonal vegetables for a relaxed summer feast.

The Kennels Summer Supper Clubs will be taking place throughout June, July & August 2026.

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