Glazed pork belly

 

15 Min Prep    /    145 Min Cook    /    8 Serving

Ingredients : 

1.5 kg pork belly roast

2 tsp table salt

80ml (1/3 cup) honey

2 tbsp maple syrup

3 tsp white wine vinegar

2 tsp Dijon mustard

Method Steps : 

Unwrap pork belly and place on a rimmed tray. Refrigerate overnight, uncovered, to dry out the skin.

Remove pork from the fridge 30 minutes before cooking. Place onto a wire rack in a shallow baking dish. Preheat oven to 150C/130C fan forced. Use a small sharp knife to score the skin in a criss-cross pattern. Sprinkle with salt and rub into the skin.

Roast the pork for 2 hours. Remove from the oven and increase the temperature to 250C/230C fan forced. Return pork to the oven and roast for a further 25 minutes or until the skin is crisp and crackled.

Meanwhile, stir the honey, maple syrup, vinegar and mustard in a small saucepan over low heat until combined. Transfer to a bowl to cool to room temperature (the glaze will thicken on standing).

Transfer the pork to a platter or carving board and rest for 10 minutes. Brush crackling generously with the glaze and serve the remainder on the side to drizzle over.

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