Honey glazed pork belly with star anise

Honey glazed pork belly with star anise

Try this delicious slow roast pork at the weekend when you have time to savour the rich flavours of this economical and previously underrated cut.

Serves 2

Ingredients

500g pork belly in one piece from Sillfield Farm

1 tablespoon of honey from Oliveology

1 tablespoon of olive oil from D’Issa

1 fat clove of garlic, crushed

½ teaspoon of ground cinnamon

2 cloves

1 star anise from Spice Mountain

Freshly ground salt and pepper

Preparation Method

Pre heat the oven to 170˚C.

Wash the pork belly, pat dry and score the skin with a very sharp knife, or ask your butcher to do this for you.

In a bowl mix together the honey, olive oil, garlic, cinnamon, salt and pepper.  Rub this over the pork belly and then insert the cloves into the skin.

Place the pork belly in a baking tin, add the star anise and about 100ml water, pop it in the oven and leave to cook for about 1- 1 ½ hours. Check the water level every now and then, if it’s looking a little dry, add a touch more.  Remove from the oven and leave to rest for at least 10 minutes before carving into slices.

Serve with either creamy mash potatoes or with salad leaves and rösti potatoes.