A bottle of tasty craft beer, a little honey and belly of pork, low and slow in the oven and the rest is history. This is perfect party food as it can be easily cooked a day or even two in advance.
I like to criss-cross score the pork skin with a sharp knife to allow the flavours to really get in and I let it marinate for three or four hours before putting into the oven.
Ingredients
| 1 ¾ kgs | Pork belly (Main) |
| 2 tsp | Fine salt |
| 1 pinch | Freshly ground black pepper |
| 3 Tbsp | Honey |
| 1 Tbsp | Dijon mustard |
| 2 tsp | Garlic, grated |
| 500 ml | Beer, I used IPA craft beer |
AdvertisementAdvertise with NZME.
Directions
- Score the pork skin, being careful not to cut too deep. Rub salt and pepper all over the pork. Melt honey, mix with mustard, garlic and beer.
- Lay a sheet of baking paper in a roasting dish, pour in the marinade. Place the pork in and turn over a few times to fully coat. Allow to marinate skin side up for four hours in the fridge.
- Turn pork over so skin side is down, cover with another sheet of baking paper and cover the entire roasting dish tightly, sealing closed with foil.
- Slowly braise at 140C for 3 hours. Remove from oven, allow to cool a little then press with a heavy weight. Place in the fridge overnight.
- Remove foil, paper and pork. Warm up cooking juices and bring to the boil, reduce down to a sticky glaze.
- Place pork skin side up on a tray, brush with beer glaze and gently reheat for 30 minutes at 170C.
- Brush pork again with beer glaze then place under the grill to crisp up and brown the skin, watching to achieve a golden glaze. Allow to cool a little then carve up and eat.
