Olive’s Style Pork Belly

Ingredients for Chilli Caramel Glazed Pork Belly

  • 250g slow-roasted pork belly
  • 1/2 cup palm sugar
  • 4 tbsp water
  • Zest & juice of 1 lemon
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 6 red chilli, finely chopped
  • 2 tsp chilli powder
  • 1 ginger, finely chopped
  • 3/4 tsp minced garlic

Ingredients for Pickled Beetroot

  • 1 beetroot
  • 1 cup rice vinegar
  • 1 tbsp sugar
  • 2 tsp mustard seed
  • 2 tsp black peppercorn
  • 2 tsp coriander seed
  • 2 tsp fennel seed
  • 1 sprig thyme

Ingredients for Cherry Mustard Purée

  • 1 tbsp Colman’s dry mustard
  • 1/2 tsp salt
  • 250g fresh cherries, stemmed & pitted
  • 1/4 cup red wine vinegar
  • 2 tbsp port wine
  • 3/4 tbsp sugar

Ingredients for Creamy Mash

  • 1 potato, peeled & boiled
  • 1 tbsp hot milk
  • 2 tbsp heavy cream
  • 1 1/2 tbsp butter, room temperature

Instructions for Pickled Beetroot

  • Place all ingredients (except the beetroot) in a jug and keep stirring occasionally for 30 minutes.
  • Add beetroot and leave to pickle for 15 minutes. Remove beetroot from pickling liquid, and set aside.

Instructions for Cherry Mustard Purée

  • In a medium bowl, stir the mustard and 1 tbsp water together until smooth. Set aside for 15 minutes, and then stir in some salt.
  • Meanwhile, in a medium saucepan – boil cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, for 10 minutes until syrupy. Let it cool for 5-7 minutes and then transfer to a blender. Puree until smooth.
  • Return the mixture to the saucepan and bring to a boil over high heat. Keep stirring (until it reaches the consistency of ketchup) for about 5 minutes.
  • Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated.

Instructions for Chilli Caramel Glazed Pork Belly

  • Add palm sugar and water in a saucepan and stir over medium-high heat until sugar dissolves. Boil without stirring for 5 minutes. As the sugar begins to caramelise and darken, remove from heat.
  • Add lemon juice and fish sauce. Then slowly stir in honey, red chilli, chilli powder, ginger, garlic and lime zest.
  • Pour it over the pork belly and pop it in the oven for 20 minutes at 180°C.

Instructions for Creamy Mash

  • Drain potato well and transfer to a medium sized bowl. Mash lightly by hand to break them up. Slowly add hot milk and start whisking.
  • While whisking, add softened butter. Once whipped & fluffy, season with salt.

Plating

  • Place your glazed pork belly on a bed of creamy mash.
  • Spread cherry mustard purée with a brush around it.
  • Spoon the extra chilli caramel glaze over the pork belly.
  • Garnish with pickled beetroot and micro greens.