HONEY GLAZED CRISPY PORK BELLY
Roasted and crunchy on the outside, fork-tender on the inside, this honey glazed crispy pork belly is simply mouth-watering!
Provided by Kevin Is Cooking
Categories Appetizers
Time 2h
Number Of Ingredients 8
Steps:
- Keep whole or slice into 2 10" x 1" x 1" slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks.
- In a small bowl mix together the spice rub. Rub the spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated. Wrap in plastic wrap and refrigerate for 30 minutes (preferably overnight).
- If refrigerated over night, place on counter to come to room temperature an hour prior to roasting. Preheat your oven to 350°F. Place pork belly on baking tray lined with parchment or a deep baking dish. Roast uncovered in greased pan for 60 minutes (skin side up).
- In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 667 kcal, Carbohydrate 19 g, Protein 11 g, Fat 60 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 1203 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 34 g, ServingSize 1 serving
HONEY GLAZED PORK BELLY
Marinated for twenty-four hours, this flavorful pork belly is then brushed with honey and then roasted. Add to soup, buns, or enjoy in slices during a meal.
Provided by Elaine Luo
Categories Side
Yield 3-4 servings
Number Of Ingredients 12
Steps:
- Clean the pork belly and drain.
- In a large bowl, mix all the ingredients for sauce well and add smashed garlic and Chinese five spice powder.
- Marinate the pork belly with the sauce for at least 4 hours, overnight is highly recommended.
- Preheat oven to 200 degree C.
- Prepare a small bowl to mix the 1 tablespoon honey and ½ tablespoon hot water. Brush the honey sauce on both sides of the pork belly. Roast for around 30 minutes.
- Turn over and brush the honey water again. Roast for another 15 to 20 minutes.
- Cool down for several minutes and cut into slices before serving.
- Serve warm and re-heat if necessary.
BOURBON-GLAZED PORK BELLY CHUNKS
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Time 3h45m
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium
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