FOOD
Beer-glazed pork belly A
bottle of tasty craft beer, a little honey and belly of pork, low and slow in the oven and the rest is history. This is perfect party food as it can be easily cooked a day or even two in advance. I like to criss-cross score the pork skin with a sharp knife to allow the flavours to really get in and I let it marinate for three or four hours before putting into the oven.
! Ingredients
! Method
1¾ kgs 2 tsp 1 pinch 3 Tbsp 1 Tbsp 2 tsp 500 ml
1.
Pork belly Fine salt Freshly ground black pepper Honey Dijon mustard Garlic, grated Beer, I used IPA craft beer
2.
3. 4.
BY GEOFF SCOTT 5. 6. 7.
Score the pork skin, being careful not to cut too deep. Rub salt and pepper all over the pork. Melt honey, mix with mustard, garlic and beer. Lay a sheet of baking paper in a roasting dish, pour in the marinade. Place the pork in and turn over a few times to fully coat. Allow to marinate skin side up for four hours in the fridge. Turn pork over so skin side is down, cover with another sheet of baking paper and cover the entire roasting dish tightly, sealing closed with foil. Slowly braise at 140C for 3 hours. Remove from oven, allow to cool a little then press with a heavy weight. Place in the fridge overnight. Remove foil, paper and pork. Warm up cooking juices and bring to the boil, reduce down to a sticky glaze. Place pork skin side up on a tray, brush with beer glaze and gently reheat for 30 minutes at 170C. Brush pork again with beer glaze then place under the grill to crisp up and brown the skin, watching to achieve a golden glaze. Allow to cool a little then carve up and eat.
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