Pressed Pork Belly
The glaze on this pressed potk, plus the side of crispy skin makes for an amazing meal
Makes enough for: 4 people
Ingredients
- 1.2 kg pork belly, skin removed and set aside
- 1 shallot, peeled and roughyl chopped
- 3 cloves garlic, peeled and lightly crushed
- 5 mls fennel seeds, lightly toasted
- 5 mls coriander seeds, lightyl toasted
- 3 sprigs oregano
- 0.625 mls chilli flakes
- 350 mls sweet white wine (I used a late harvest)
- 50 mls white balsamic vinegar
for the glaze:
- 250 mls reserved cooking liquid
- 50 g honey
- 15 mls Worcestershire sauce
to cook:
- 15 mls olive oil
- salt to season
for serving:
- mashed pototoes
- grilled Brussel sprouts
Method
Day 1:
- Preheat the oven to 160° Celsius
- Slice the pork into quarters and place into a roasting dish so that they fit snugly together, side by side
- Place the shallot, garlic, fennel seeds, coriander seeds, oregano and chilli into a mixing jug
- Add the wine and vinegar and stir to combine
- Pour over the pork, cover with tin foil and place into the oven
- Cook for 3 hours then remove from the oven and set aside to cool
- Remove the pork from the liquid, remove the bones
- Place the pork onto a baking tray lined with cling film and cover with cling film
- Place into the fridge then place a baking tray or chopping board on top of the pork, and weight it down with tins
- Refrigerate overnight
- Strain the liquid from the roasting tin and set aside 250 mls for day 2
- Slice the skin into long strips, place onto a lined baking tray and season generously with salt and refrigerate overnight
Day 2:
- Preheat the oven to 200° Celsius
- Place the skin into the oven and cook until crispy
- Place the reserved liquid into a small saucepan and add the honey and Worcestershire sauce
- Place onto the stove on a high temperature and allow to reduce by half, stirring occasionally
- Remove the pork from the fridge and slice each quarter into 3 pieces
- Place the oil into a large frying pan and heat over a medium to high temperature
- Sear the pork until golden brown then baste with the basing sauce
- Lower the temperature slightly and allow the sauce to caramelise
- Serve with mashed potatoes, Brussel sprouts and the crispy skin
Notes
As an alternative, you can turn this into a Greek inspired meal and serve with roasted chickpeas, tzatziki and pita breads. Or make it Italian and serve with polenta. Turn it into a real South African dish with a side of pap.