ROAST PORK BELLY WITH BALSAMIC HONEY GLAZE

ROAST PORK BELLY WITH BALSAMIC HONEY GLAZE

 

Serves 4-6
1 kg – 1.25 kg Good Grocer Pork Belly, skin scored
Finely grated zest of 1 lemon
2 tbsp thyme leaves, chopped
NZ sea salt and freshly ground black pepper
2/3 cup balsamic vinegar
2 tbsp Good Grocer Blackcurrant Honey
Mashed Agria potatoes, to serve
Broccolini, steamed, to serve

1. Preheat oven to 240°C. Rub the pork flesh with lemon zest, thyme, salt and pepper. Place pork belly, skin-side up, on a rack set over a roasting pan. Pat the skin dry with paper towels then rub the skin liberally with salt; this helps the fat run out and the skin to turn into lovely crisp crackling.

2. Roast for 30 minutes, then reduce temperature to 170°C and continue roasting for 2 hours more. The skin should have crackled by now but if not then increase the heat to 240°C for a further 15 minutes to crisp the crackling.

3. Remove pork from the oven and set aside in a warm place to rest for 10 minutes before carving. Meanwhile, place balsamic and honey in a small saucepan. Simmer for 5-10 minutes until reduced, thick and syrupy.

4. Cut pork into 2-3cm thick slices and serve with potato mash and broccolini. Drizzle with balsamic honey glaze and serve extra on the side.