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main-meals

Dark & Sticky Glazed Pork Belly

Deliciously moist meat, brushed with warm citrus flavours!

120 6
Dark & Sticky Glazed Pork Belly | DonalSkehan.com, Deliciously moist meat, brushed with warm citrus flavours!

main-meals

Dark & Sticky Glazed Pork Belly

Deliciously moist meat, brushed with warm citrus flavours!

Friday, December 5, 2014

1.5kg pork belly, skin scored with a sharp blade

1 tbsp of treacle

3 tbsp of balsamic vinegar

100g muscovado sugar

2 cloves of garlic, finely grated

1 thumbsized piece of ginger, finely grated

1 large orange, zest & juice

1 star anise

Sea salt

1 onion, cut in 1cm slices

 

Roasting tin

Small pan

Pastry brush

 

120 mins
Serves 6

For an alternative to the traditional Christmas ham give this roast pork belly a try. Glazed with a spiced sweet treacle sauce and warm citrus flavours, it’s absolutely delicious!

 

Preheat the oven to 170°C/325°F/Gas mark 3. Arrange the onion slices on the base of a roasting tin and place the pork belly on top. Sprinkle generously with sea salt and place in the oven to cook for 1 hour and 40 minutes or until the meat is tender.
In a small sauce pan whisk together the juice of half an orange, treacle, vinegar, sugar, garlic, ginger & star anise and bring to the boil. Simmer for about 5 minutes or until it has thickened. Remove the pork belly and brush with the glaze.
Raise the temperature of the oven to 220˚C/425°F/Gas mark 7 and continue to cook for 15 minutes or until the skin has puffed up and become crispy. Remove and allow to cool slightly before slicing and coating each slice in the thick glaze. Serve with a garnish of orange zest.
120 mins
Serves 6

Ingredients

1.5kg pork belly, skin scored with a sharp blade

1 tbsp of treacle

3 tbsp of balsamic vinegar

100g muscovado sugar

2 cloves of garlic, finely grated

1 thumbsized piece of ginger, finely grated

1 large orange, zest & juice

1 star anise

Sea salt

1 onion, cut in 1cm slices

 

You'll Need

Roasting tin

Small pan

Pastry brush

 

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