Malt vinegar and honey-glazed pork belly
Tender pork belly withcrisp skin, a tangy honey glaze, silky celeriac and savoy cabbage. Malt vinegarcuts through the pork’s richness and gives the glaze a rounded savoury edge.Serves 4 | Prep 25 min | Cook about 3 hr 30 min
Ingredients
- 1 kg boneless skin-on pork belly skin scored by the butcher
- 8 g fine salt
- 1 onion 150 g, thickly sliced
- 250 ml water
- 10 ml rapeseed oil
- 75 ml Gourmet Classic Malt Vinegar
- 60 g honey
- 100 ml unsalted chicken stock
- 15 g Dijon mustard
- 600 g peeled celeriac diced
- 200 g peeled potato diced
- 100 ml whole milk
- 50 g unsalted butter
- 400 g shredded savoy cabbage
- salt and black pepper
Instructions
- Slow-roast the pork. Heat the oven to 150°C fan. Pat the skin very dry and rub with the measured salt. Place the onion in a roasting tin and sit the pork on top, skin upwards. Pour water around it, keeping the skin dry.
- Roast uncovered for 2½–3 hours until the meat is tender; top up the water if the tin dries out.
- Increase the oven to 220°C fan. Brush the skin lightly with oil and roast for 15–25 minutes until crisp, watching closely. Rest for 15 minutes without covering the skin.
- Simmer celeriac and potato in salted water for 20–25 minutes until tender. Drain well; blend with hot milk and 35 g butter until smooth, then season. In a small pan, simmer vinegar, honey and stock for 8–12 minutes until lightly syrupy; whisk in the mustard
- Sauté cabbage in the remaining 15 g butter with 30 ml water for 5–7 minutes; season.
- Cut pork into four portions, then into serving pieces. Brush glaze onto the meat sides, keeping the crackling dry.
- Plate with purée and cabbage and spoon a little glaze beside each portion
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