Honey Glazed Pork Belly Burnt Ends Recipes

HONEY GLAZED CRISPY PORK BELLY

Steps:

• Keep whole or slice into 2 10" x 1" x 1" slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks.
• In a small bowl mix together the spice rub. Rub the spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated. Wrap in plastic wrap and refrigerate for 30 minutes (preferably overnight).
• If refrigerated over night, place on counter to come to room temperature an hour prior to roasting. Preheat your oven to 350°F. Place pork belly on baking tray lined with parchment or a deep baking dish. Roast uncovered in greased pan for 60 minutes (skin side up).
• In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.
• Allow to cool slightly before slicing.

HONEY GLAZED PORK BELLY

Steps:

• Clean the pork belly and drain.
• In a large bowl, mix all the ingredients for sauce well and add smashed garlic and Chinese five spice powder.
• Marinate the pork belly with the sauce for at least 4 hours, overnight is highly recommended.
• Preheat oven to 200 degree C.
• Prepare a small bowl to mix the 1 tablespoon honey and ½ tablespoon hot water. Brush the honey sauce on both sides of the pork belly. Roast for around 30 minutes.
• Turn over and brush the honey water again. Roast for another 15 to 20 minutes.
• Cool down for several minutes and cut into slices before serving.
• Serve warm and re-heat if necessary.

HONEY GLAZED PORK BELLY

Steps:

• DAY 1: Mix salt, sugar, peppercorns, 2 cloves garlic and 2 sprigs thyme together in a large bowl and add 1 cup of very hot water. Stir until sugar and salt dissolve. Mix in 2 litres of room temperature water. Place pork belly in a deep baking dish and pour this brine mixture over. Cover and refrigerate overnight.
• DAY 2: Preheat oven to 150°C Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sweat carrots, celery, leek and 2 cloves of garlic for 5 minutes. Season lightly with salt and pepper. Lower heat to medium, add wine and cook for another 2 minutes. Add 1 1/4 litres of stock, tomatoes, bay leaves and 2 sprigs thyme and bring to a simmer.
• Remove pork belly from the brine, rinse with clean water and place in a deep casserole dish or Dutch oven. Pour over the hot stock and vegetables. Cover with a lid and cook in oven for 2½ hours or until tender (taking care not to overcook and dry out the pork).
• Meanwhile, bring a large pot of salted water to the boil and cook sprouts for 3-5 minutes or until just tender and bright green. Drain and cool in a large bowl of ice water. Dry on paper towels, cut in half and reserve.
• Once pork is ready, remove from oven. Carefully remove from the braising liquid onto a flat tray. Place another flat tray on top of the pork with 4 or 5 heavy tins on top to press the pork into a flat, even shape. Refrigerate in this position for at least 1 hour and completely cooled.
• To score the pork: Remove and use a large sharp knife to lightly trim the edges of the pork into straight sides. Cut into 4 equal pieces and score the top of each piece into a 1cm-wide diamond pattern.
• While the pork is cooling, make the polenta. Place remaining stock, bay leaf and thyme in a medium saucepan over medium-high heat. Bring to a simmer, then remove and discard herbs. Slowly pour in the polenta, whisking continuously. Reduce heat to medium and bring to a gentle simmer. Carefully whisk continuously for 7 - 10 minutes or until tender and thickened to the consistency of creamy mashed potatoes. Then add Parmesan and butter, mix well and season to taste. Remove from heat and cover.
• Cook honey, soy, ginger and star anise in a small saucepan over a low heat for 5 minutes. Strain, reserving liquid and star anise and discarding other solids.
• Preheat oven to 200°C.
• Heat a large nonstick frying pan over low heat and place pork into the pan, scored side down. Cook for 7-10 minutes or until the fat has rendered, skin is golden brown and starting to crisp. Transfer to a baking sheet, scored side up, and baste on top and sides with the glaze.
• Cook in oven for 15 minutes or until the glaze has caramelised and the pork is heated through.
• Return the same frying pan with leftover fat to a medium-high heat and cook apples and sprouts for 3-5 minutes until they start to brown. Add remaining glaze and cook for another 6-8 minutes until tender, well glazed and heated through.
• Heat the polenta over medium heat, with a little hot water if necessary, stirring until creamy.
• Arrange the polenta, pork belly, sprouts and apples on 4 plates and drizzle with remaining glaze from the pan. Garnish with star anise and serve. (Do not eat the star anise.).

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!