Thought I would try out Marco Pierre White’s Belly pork recipe from his current Great British Feast tv series.
scored Belly Pork
Ingredients:-
- 1 kg belly pork
- sprinkle of sea salt flakes (I use maldon sea salt)
- 600g runny honey, English if possible
- 4 medium brown onions (British)
- 6 star anise
- 1 tbsp cracked coriander seeds
- 2 stock cubes
- bunch of sage
- 4 bay leaves
- sunflower oil
- 400ml cold water
Method
Rub sunflower oil into the belly pork and sprinkle with a little flaked sea salt
Pour half the water into your roasting tin and add a stock cube, place the belly pork on a rack over but not in the water and roast on the bottom shelf of a medium oven for approx 2 hours (I put in the bottom oven, bottom shelf of the Aga)
Now make the Honey glaze, add 200ml water, honey, coriander seeds, stock cube and star anise to a saucepan and simmer until reduced by a third or sauce thickens and becomes syrupy
Top and tail the onions and cut in half (Marco leaves the skin on but you can remove if preferred). Gently fry the onions split half down in a pan with a little sunflower oil, add the bay leaves and sage and leave for a few minutes to brown then transfer to the oven for 20-25 minutes until the onions are golden brown
When pork is cooked remove from oven and leave to rest, meanwhile sieve the meat juices and reduce by a third to create a gravy
When ready to serve glaze the pork with the honey reduction and then cut into strips approx 1 inch thick and arrange on plate with onions, pour over meat juice gravy and serve…
Mine was so good, I forgot to take a photo of the finished product but was enjoyed by all.
Just finished eating our belly pork from the same recipe. Had to increase temperature for further 20 mins to get really crisp crackling. Glaze was far too sweet and over powered the natural sweetness of the meat, will add star anise and coriander seeds to gravy next time for a more aromatic flavour. How did yours turn out?
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Mine was excellent but Aga temperatures always a bit suspect!
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Your aga will be Roasting oven 240c baking 190c simmering 120c warming 90/100c i would start it in the roasting for 30mins to start them place it in the baking oven.
If you only have a two oven aga you will need to use the cold plain shelf to stop it burning
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Im cooking that recipe Sunday so will let all know how it turns out
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We will try this recipe with our own pork tomorrow, just taken 2 pieces of belly out of the freezer.
http://www.arcadianadvocate.wordpress.com
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Tend to agree with you about the glaze being a little to over powering and sweet. However the crackling cooked to perfection in the required time and went down really well with all.
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I’ve got a decent piece of pork belly deep in the freezer waiting for something just like this. i had intended to do something Oriental with it, maybe with a glaze of chinese five spice glaze, but maybe this will just fit the bill.
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Attempting today. In-process. Wasps are attracted to the aroma and I have to keep the kitchen door closed to keep them out. It’s rather like cooking in Sauna.
Looking good so far… Red Cabbage with apple and Cider vinegar and Mash Potato. Maybe some butter beans to top off.
I’ll try to come back and report further.
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Hi! I was surfing and found your blog post… nice! I love your blog. 🙂 Cheers! Sandra. R.
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making this and currently not impressed. Followed it all to a tee and crackling is limp and not crisping up. Marco says 160 for 2 hours, this seemed a bit odd to me, I have just turned my oven up to 200, hoping for some improvement. Looking to serve this in my new bar, so must get it right!
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