Ingredients
- 1.5kg pork belly, skin scored and deboned
- 2 tsp sea salt
- 1 onion, thinly sliced
- 500ml chicken stock
- 1 lemon, juiced
- ⅓ cup honey
- 2 tsp sesame oil
- Steamed bok choy, to serve
- Steamed jasmine rice, to serve
Glazed Pork
Serves: 4-6
Prep: 15 mins
Cooking: 75 mins
Difficulty: Easy
Method
Preparation
- Preheat oven to 200°C Fan Assist.
- Rub salt all over pork, including the skin. Place the sliced onion in the bottom of your roasting tray and sit the pork belly on top. Pour in the stock, lemon juice and honey, ensuring the skin isn’t covered, and rub sesame oil over pork skin. Roast on the middle shelf for 45 minutes, topping up with extra stock or water if necessary, until the sauce has reduced and the skin is crisp.
- Reduce oven to 180°C Fan.
- Baste the pork with the pan juices and return to oven for a further 20-30 minutes. Rest pork for 15 minutes. Place pork skin-side-down on a board and cut into bite-sized cubes. Serve pork with steamed rice, bok choy and extra sauce.
Recipe presented by Falcon
