Honey Glazed Pork Belly
This winter, feed your family a delectable honey glazed pork with caramelised apples and brussels sprouts!
|Prep Time||40 minutes + overnight resting|
|Cook Time||3 hours + 1 hour cooking|
- 400 g medium Brussels sprouts, ends trimmed
- 1 Granny Smith apple, peeled, cored and cut into 12 wedges
- ¼ cup Salt
- ½ cup Coles white sugar
- 1 tsp Black peppercorns
- 2 cloves garlic, crushed
- 2 sprigs Thyme
- 150 ml Coles pure Australian honey
- 3 tsp Coles soy sauce
- 1 Ginger, 2.5cm piece, peeled and cut into 2mm slices
- 4 star anise
- 2 cups Coles chicken stock
- 1 Bay leaf, dried
- 1 sprig Thyme
- ½ cup Polenta, finely ground
- 20 g Coles grated Parmigiano Reggiano Parmesan cheese
- 1 tsp Coles unsalted butter
- 1 kg Coles butcher pork belly, skin (rind) removed
- 2 tbsp Coles olive oil
- 2 Carrots, peeled and cut into 2.5cm pieces
- 2 celery stalks, cut into 2.5cm pieces
- ½ leek, white part only, cut in half
- 2 cloves Garlic, crushed
- 1 cup White wine
- 1 ¼ litres Coles chicken stock
- 170 g Coles Italian diced tinned tomatoes
- 2 Bay leaves, dried
- 2 sprigs Thyme
- DAY 1: Mix all brine ingredients together in a large bowl and add 1 cup of very hot water. Stir until sugar and salt dissolve. Mix in 2 litres of room temperature water. Place pork belly in a deep baking dish and pour brine over. Cover and refrigerate overnight.
- DAY 2: Preheat oven to 150°C. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sweat carrots, celery, leek and garlic for 5 minutes. Season lightly with salt and pepper. Lower heat to medium, add wine and cook for another 2 minutes. Add stock, tomatoes, bay leaves and thyme and bring to a simmer.
- Remove pork belly from the brine, rinse with clean water and place in a deep casserole dish or Dutch oven. Pour over the hot stock and vegetables. Cover with a lid and cook in oven for 2½ hours or until tender (taking care not to overcook and dry out the pork).
- Meanwhile, bring a large pot of salted water to the boil and cook sprouts for 3-5 minutes or until just tender and bright green. Drain and cool in a large bowl of ice water. Dry on paper towels, cut in half and reserve.
- Once pork is ready, remove from oven. Carefully remove from the braising liquid onto a flat tray. Place another flat tray on top of the pork with 4 or 5 heavy tins on top to press the pork into a flat, even shape.
- Refrigerate in this position for at least 1 hour and completely cooled.
- To score the pork: Remove and use a large sharp knife to lightly trim the edges of the pork into straight sides. Cut into 4 equal pieces and score the top of each piece into a 1cm-wide diamond pattern.
- While the pork is cooling, make the polenta. Place stock, bay leaf and thyme in a medium saucepan over medium-high heat. Bring to a simmer, then remove and discard herbs. Slowly pour in the polenta, whisking continuously. Reduce heat to medium and bring to a gentle simmer.
- Carefully whisk continuously for 7 – 10 minutes or until tender and thickened to the consistency of creamy mashed potatoes. Then add Parmesan and butter, mix well and season to taste. Remove from heat and cover.
- Cook all ingredients for the glaze in a small saucepan over a low heat for 5 minutes. Strain, reserving liquid and star anise and discarding other solids.
- Preheat oven to 200°C.
- Heat a large nonstick frying pan over low heat and place pork into the pan, scored side down. Cook for 7-10 minutes or until the fat has rendered, skin is golden brown and starting to crisp. Transfer to a baking sheet, scored side up, and baste on top and sides with the glaze.
- Cook in oven for 15 minutes or until the glaze has caramelised and the pork is heated through.
- Return the same frying pan with leftover fat to a medium-high heat and cook apples and sprouts for 3-5 minutes until they start to brown. Add remaining glaze and cook for another 6-8 minutes until tender, well glazed and heated through.
- Heat the polenta over medium heat, with a little hot water if necessary, stirring until creamy.
- Arrange the polenta, pork belly, sprouts and apples on 4 plates and drizzle with remaining glaze from the pan. Garnish with star anise and serve. (Do not eat the star anise.)
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