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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 12 Jess and Felix: Pork Belly Two Ways

Watch Jess and Felix in TV2's My Kitchen Rules

Prep:   30 mins                      

Cook:  2 hours                      

Serves: 4



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



  1. To make crunchy pork belly, preheat oven to 220C.
  2. Brush pork with oil and rub salt into score marks. Place in a roasting pan.
  3. 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.
  4. 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.
  5. Season pork and brush with half the honey. Place on a rack and sit rack on top of baking dish.
  6. Roast at 160C for 1 ½-2 hours, basting with remaining honey half way through. Remove pork and set aside.
  7. Remove and discard cloves from apple mixture in pan. Strain and reserve apple mixture for pea purée.
  8. To make purée, cook peas in a saucepan of boiling water until tender. Drain.
  9. 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.
  10. 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.
  11. 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