Marcus Wareing's Blackened Chilli Belly Of Pork

A succulent meat dish packed full of delicious flavours.

Method

1. Salt the skin of the pork belly and leave for 2 hours.
2. Preheat the oven to 150C/130C fan/300F/gas 2. Rinse off the salt, pat the pork belly dry and place it, skin side up, in a roasting tin.
3. Mix together the remaining ingredients and smother all over the pork belly. Bake for 21&#8260,2 hours, then remove from the oven.
4. Turn your grill to medium high. Gently lift the pork belly into another roasting tin and place under the grill. Strain the cooking juices from the first tin into a wide saucepan and bring to a simmer on the stove top.
5. Turn the pork belly regularly to ensure it is grilled evenly and crisps up nicely.
6. Reduce the cooking liquid to a sticky syrup and brush it over the pork belly once it has crisped up. Carve and serve while hot.

Ingredients

Demerera Sugar 4tbsp
Fresh Root Ginger Peeled And Finely Diced 150g
Soy Sauce 200ml
Medium Red Chillies Finely Diced 3
Rock Salt 3tbsp
Piece Boned Pork Belly (about 1.5kg) Rind Scored 1
Cloves Garlic Peeled And Crushed 4
Maple Syrup 3tbsp

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar.  Today, ... keep reading

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.