Roasted Pork Belly with Honey Mustard Glaze
and Mash and Beans
The last time we sent out pork belly from our butcher Nick ‘The Knife’ the feedback was so positive that we couldn’t resist trying it again. Nick has specially trimmed the meat, so that you’ll have none of the faff but all of the flavour. Pork belly deserves to be slow cooked, so we’ve given different techniques, depending on how long you can wait!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700
Pork Belly
2
Potato
½
Milk
(Contains Milk)
2
Honey
2
Spiced Honey Mustard
(Contains Mustard)
2
Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
1
Green Beans
Nutritional information
Utensils
Instructions
Slice the fat on the pork belly into criss-crosses and season with ½ tsp of salt.
Lay the pieces in a cold frying pan fat-side down, turn the heat to medium-high and cook for 10-15 mins. Tip: The more you score the fat, the quicker the fat will ‘render’ (that’s a cheffy term for melting the fat!).
For a quick option, heat the oven to 200 degrees. Transfer the pork belly from the pan to a baking tray, fat-side up (keep the pan with the pork belly fat, as we’ll use it later for the sauce). LH: Mix the honey and the spiced honey mustard and rub half of it over the scored fat. Put them into the oven for 20 mins, then remove and allow to rest for at least 5 mins.
If you have time, take the slower option by heating your oven to 180 degrees. Transfer the pork belly from the pan to a baking tray, fat-side up (keep the pan with the pork belly fat, as we’ll use it later for the sauce). LH: Mix the honey and the spiced honey mustard and rub half of it all over the scored fat.Put them into the oven for 45-60 mins, then remove and allow to rest for at least 5 mins.
Boil a large pot of water on medium-high heat with ½ tsp of salt. Peel the potatoes and chop into 2cm cubes. Cook in the boiling water for 10-15 mins until cooked through, then drain and mash. Stir in ½ cup of milk, 1 tbsp of butter(if you have some), ¼ tsp of salt and a few grinds of black pepper.
Put the frying pan you used for the pork back on medium heat. Once the fat in the pan melts, add the flour and stir to scrape off any bits from the pan. Dissolve the chicken stock pot in 300ml of boiling water and gradually add to the pan whilst giving it all a good stir.
Bubble this sauce over medium heat until it has reduced by half. Add the remaining honey and spiced honey mustard and taste for seasoning and add more salt or pepper as you like. Tip: Add the juices that have leaked out of the rested meat for an extra hit of flavour.
While the sauce is reducing and potatoes are boiling, boil another pot of water with 1/2 tsp of salt. Cut and discard the ends from the green beans.Cook in the boiling water for 3-4 mins or until ‘al dente’. Tip: ‘Al dente’ simply means they have a little bit of crunch left in the middle.
Slice the pork belly into 1cm slices. Divide the mash and green beans between your plates, top with slices of the pork belly and drizzle over the sauce.
