Recipes

	Honey Glazed Pork Belly
	As you all know,... Chef loves pork so he wanted to share this recipe as one of his favorites... Enjoy ! Ingredients 1.5 kg/3lb. 5 oz pork belly 1 tbsp coarse salt freshly ground white pepper 2 medium white onions 3 Granny Smith Apples 130 ml./4 1/2fl oz. clear honey 1/2 handful fresh thyme about 100ml/3 1/2 fl. oz olive oil, plus extra for frying 1 tsp table salt 100ml/3 1/2 fl. oz cold water Method Preheat oven to 160 C Ten minutes before cooking, rub the salt and a little white pepper inot the fat of the belly. Peel the onions and cut into wedges. Peel and cut each of the apples into wedges, removing the stem and core. Place the onions and apples into the bottom of a heavy roasting tray along with the honey, thyme, olive oil and salt. Place the pork belly on top of the onions and apples, drizzle a little bit more oil on top and rub it in. Transfer to the top rack of the oven and cook for 1 1/2 hours. Using a small jug, pour the cold water into the bottom of the tray, return to oven and increase the temperature to 190 C. Cook for a further 45 - 60 minutes. Remove the meat from the oven and press the belly between two baking trays with a heavy weight on top (bricks work well) When the meat has cooled, transfer to the fridge and leave for at least 3 hours to set. Discard the thyme and set aside the apples and onions. Drain the liquid from the roasting tray and pass through a fine sieve into a saucepan. Reduce over a medium heat until the sauce is starting to thicken and turn syrupy. Remove from heat and set aside. Put the apples and onions into a blender and blend to a smoothe puree. Place the puree in a serving dish and keep warm. Using a long sharp knife, trim the pork belly into a neat and even rectangle and carefully cut into 2 cm squares. Heat a splach of olive oil in a non-stick pan over medium heat. Carefully place the pork squares fat side down into the pan and fry until crisp - ths will take about four minutes. Turn the pork belly slices over and add the reserved syrup to the pan. Cook until well glazed. Enjoy!!!

Last Updated: Tuesday, August 31, 2010