Pork belly in a garlic and chilli glaze
In theory a number of pork cuts could be used for this dish but the belly has just the right fat consistency which makes it ideal. This works in 3 parts with the gentle simmering of the meat in a tasty brine, before glazing it in a silky sauce and other aromatics before stir frying with some fresh al-dente greens. The results culminate in a mouth watering attack on the taste buds leaving the diner defenceless and forced to return for more and more and…….
Servings: people
Ingredients
- Brine
- 450 grams Pork belly (£1.80)
- 10 grams Salt (£0.01)
- 5 grams Black pepper (£0.16)
- 1 whole star anise (£0.12)
- 5 grams Coriander seeds (£0.17)
- 3 cloves garlic (£0.09)
- 450 ml chicken stock
- Glaze
- 10 grams Honey 2 x teaspoons (£0.05)
- 5 grams Brown sugar teaspoon (£0.01)
- 10 ml Soy sauce 2 x teaspoons (£0.06)
- 2 cloves garlic peeled & diced (£0.06)
- 5 grams ginger teaspoon (£0.01)
- 5 ml olive oil teaspoon (£0.03)
- 1 whole Red Chilli de-seeded & diced (£0.20)
- 5 grams Tomato puree teaspoon (£0.01)
- Stir fry
- 1 whole Onion peeled & diced (£0.13)
- 250 gram Purple sprouting or brocolli
- 3 whole Spring onions sliced (£0.21)
- 10 ml Sunflower oil
| Recipe Cost: |
| Serving Cost: |
Prep Time: 2 mins
Cook Time: 15 mins
- In a large saucepan add all the ingredients for the brine then bring to a gentle simmer. Add the diced pork and cook on a gentle heat for about an hour and a half.
- Once the pork is cooked remove from the brine and place in a separate dish to cool. Mix all the glaze ingredients together then add to the cooked pork, liberally covering in the glaze.
- Heat the vegetable oil in the pan until hot then fry the pork, searing on all sides. Reduce the heat and cook the pork for about 10 minutes before removing from the pan.
- Add the onions to the pan coating all over, frying for 1 minute. Add the greens, mixing with the onions and a tablespoon of water and cover on a medium heat cooking for 5 minutes. Re-introduce the pork marrying the ingredients together and serve with white rice
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