Ep 12 Jess and Felix: Pork Belly Two Ways
Prep: 30 mins
Cook: 2 hours
Crunchy Pork Belly
- 500g piece pork belly, skin scored, cut into quarters
- olive oil, for brushing
Honey Glazed Pork Belly
- 500g piece pork belly, skin removed
- 1/2 green apple, chopped
- 1/2 onion, chopped
- 1 garlic clove
- 250ml (1 cup) water
- 250ml (1 cup) dry white wine
- 4 cloves
- 60ml (1/4 cup) honey
- 150g frozen peas
- 1/2 brown onion, finely chopped
- 1/2 green apple, peeled and finely chopped
- 40g butter
- 40ml white wine
Apple Cider Sauce
- 375ml bottle apple cider
- 125ml (1/2 cup) chicken stock
- 1 tbs Honey
- 2 sprigs fresh thyme
- 25g butter
- To make crunchy pork belly, preheat oven to 220C.
- Brush pork with oil and rub salt into score marks. Place in a roasting pan.
- Roast for 30 minutes. Reduce oven to 160C. Roast for a further 1 ½-2 hours or until crackle is crisp and meat is very tender.
- To make honey glazed pork belly combine apple, onion and garlic in a single layer in a medium baking dish. Add water, wine and cloves and season.
- Season pork and brush with half the honey. Place on a rack and sit rack on top of baking dish.
- Roast at 160C for 1 ½-2 hours, basting with remaining honey half way through. Remove pork and set aside.
- Remove and discard cloves from apple mixture in pan. Strain and reserve apple mixture for pea purée.
- To make purée, cook peas in a saucepan of boiling water until tender. Drain.
- Melt half the butter in medium saucepan over medium heat. Add onion and apple, cover and cook until soft. Add wine. Simmer until reduced by half. Transfer to a blender with peas and reserved apple mixture. Blend until smooth with remaining butter. Season. Push through a fine sieve and keep warm.
- To make sauce, bring cider, stock, honey and thyme to a boil in a medium saucepan. Simmer until reduced by half. Whisk in butter. Season. Strain.
- Serve pork belly with purée and sauce. Garnish with chives.
- This cider sauce would go well with any cut of pork.
- For extra crunchy crackle, salt pork skin and refrigerate uncovered overnight. This will draw the moisture out of the skin.
- To turn this dish into a main course, you could serve with some roasted vegetables, such as carrots, parsnips or swede.
- For a smoother sauce