Belfast Blonde Glazed Pork Belly with Wholegrain Mustard Mash and Celeriac Remoulade

This recipe was provided by Michael McAvana chef at Molly’s Yard in Belfast.

Difficulty medium
Preparation Time 30 minutes
Cooking Time 4 hours
Servings 2
Main Ingredients
  • One pork belly
  • 500ml Belfast blonde
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1/2 bulb fennel
  • 150g Honey
  • 35g Brown sugar
  • Rock salt
  • Thyme
  • 600g Maris piper potatoes 80ml whipping cream
  • 20g butter
  • 1-2 tbsp Whole grain mustard 1/2 celeriac
  • Mayonnaise to bind
  • Salt and pepper for seasoning Flat leaf parsley

Main Instructions
  1. Rub a good handful of the rock salt into both sides of the pork and place in a container with the thyme and refrigerate for 12-24 hours.
  2. The celeriac remoulade can be prepared 24 hours in advance. For this grate half a celeriac, bind with mayo and season with salt and pepper and chopped parsley to taste.
  3. Preheat an oven to 150°c
  4. When the pork belly has marinated, remove the thyme and wash off all the salt.
  5. Roughly chop the onion, carrot, leek and fennel and place on the bottom of an oven proof dish, and place the pork on top.
  6. In a pot warm the Belfast blonde, add the honey and sugar and allow to dissolve Pour this liquor over the pork and wrap well ensuring a good seal.
  7. Put the dish in the oven and cook at 150°c for 30 minutes.
  8. Turn the temperature down to 100°c and cook for a further 3 to 3.5 hours until the belly is tender.
  9. Once the belly is tender, remove from the oven and allow to cool uncovered for 30 minutes.
  10. After 30 minutes remove the pork belly and allow to cool further so as it can be portioned easily.
  11. Reserve the liquor from cooking -this will make the glaze.
  12. Allow the liquor to stand and remove any fat residue.
  13. Place in a pot and reduce until the liquid becomes like a light syrup
  14. Peel and dice the potatoes to approx 1 inch cubes, simmer in well salted water until easily pierced with a fork.
  15. Drain and mash and combine with the cream, butter and whole grain mustard, adding the mustard according to taste. Season with salt and pepper
  16. Preheat an oven to 180°c
  17. Place the portioned pork on a tray and heat through. Once warmed generously brush on the Belfast Blonde glaze and return to the oven for a few minutes until the glaze is sticky and bubbles. Repeat the process to achieve a good coating on each portion.
  18. Serve on a plate with the mash and remoulade.
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