This Honey Glazed Crispy PorkBelly is roasted and crunchy on the outside, fork tender on the inside, with a basting of honey to contrast the Spanish dry rub spices
butcherporkbellyseasonal. The truth is that to make the perfect belly you can’t follow a set recipe because every cut is unique and the time it takes to allow the skin to go perfectly crunchy and the meat to be succulent will depend on the thickness of the skin, the amount of fat and the consistency of both
chinese style porkbelly. Using a sharp knife, score deeply the fat side of the pork with a criss cross pattern to allow the marinade to penetrate to the meat
I roasted some new potatoes with their skins on in a little olive oil with garlic and rosemary for the last couple of hours, and served with thick juicy slices of the BBQ porkbelly and a few bits of the smoky crunchy crackling and a homemade slaw
To serve, carve the porkbelly and arrange the slices onto a serving platter. For the roast porkbelly, put the porkbelly in a roasting tray, skin-side up
You could just use it like this, carving thick slices away for sandwiches or to drop into noodle broths or just to eat stood in front of the fridge, but the real trick in this recipe comes next
I served thick slices of the roasted pork, the Spanish ‘stew’ and whole Charlotte potatoes (cooked in the oven with the remainder of my roast garlic butter) and steamed tenderstem broccoli
Serve the pork skewers on a bed of baby salad leaves along with the grilled pears and apples, lemony fennel slices, a scattering of pomegranate seeds and a drizzle of the reduced sauce
If you are going to do so, you could do worse than cooking my Oriental Belly of Pork Sous Vide. The pork and everything that goes in the bag along with it
Pile it high on a plate – slice the beauteous bellypork and arrange on each plate. Pork Perfection. A super 700 gm piece of bellypork from those wonderful folk at Parsonage Farm – roasted after being slashed lightly across the skin, rubbed with a little olive oil, salt, and thyme – at 210c for 20 minutes, then 45 minutes at 160c
