❤ LOVE LOCAL ❤
HONEY GLAZED PORK BELLY MARCO POLO
the very dish that i tried on my visit to the rudloe arms.
Serves 10
❤ One medium sized pork belly
❤ Honey ❤ Star anise ❤ Coriander seeds ❤ Sea salt ❤ Butter beans ❤ Chicken stock
1 Score the pork belly skin with a sharp knife. Season the skin generously, this will help it to crackle. Place the belly in a large roasting tray on a trivet and roast at 180C until you have lovely soft pork with luscious crisp crackling - this takes around 4 hours.
2 While this is in the oven, gently warm 250ml of honey and toast the spices in a dry pan to release the fl avours. mix the warm honey with toasted spices to complete your glaze.
3 once the pork is ready let it rest for an hour or so in a warm place.
4 then gently warm the butterbeans in chicken stock, a little butter and picked fresh thyme. Divide evenly between serving bowls.
5 Portion the pork belly, removing the ribs, and then generously cover with warm honey glaze. Serve with roasting juices and apple sauce.
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