Beautiful crispy skinned pork belly with our Hum Honey Cold Fusion Organic Australian Chilli Honey, specially created by Matt Golinksi.
You can purchase Hum Honey Cold Fusion Organic Australian Chilli Honey here.
Serves 4
Ingredients:
750gm pork belly, skin on
250ml chicken stock
250ml apple juice
1 tsp fennel seeds
2 tsp salt
½ tsp black pepper
2 pink lady apples, julienned
100gm radishes, julienned
½ cup mint leaves
30ml lemon juice
50ml extra virgin olive oil
1 tsp Dijon mustard
125gm Hum Honey Cold Fusion Organic Australian Chilli Honey
Method:
Preheat oven to 140°C.
Lay the pork belly skin side down and sprinkle with the fennel seeds, salt and pepper.
Place skin side up in a deep roasting tray lined with baking paper and pour in the chicken stock and apple juice.
Cover tightly and braise in the oven for 3 hours.
Carefully drain off braising liquid and refrigerate until the fat has set on top and can be removed easily. Remove fat and reduce liquid in a small saucepan to 100ml. Stir in the Hum Honey Cold Fusion Organic Australian Chilli Honey.
Raise the oven temperature to 220°C and roast the pork belly for 10 minutes to crisp the skin.
Whisk together the lemon juice, mustard and olive oil.
Mix together the apple, radish and mint, dress with the lemon dressing and divide between four plates.
Slice the pork belly and serve on the salad with the chilli glaze poured over.
