Crispy Burren Balsamic glazed Carnbrooke pork belly cubes, Armagh Bramley Apple and Long Meadow Cider chutney, by Dean Coppard, Molly’s Mill Banbridge

Difficulty medium
Preparation Time 30 mins
Cooking Time 5 hours
Servings 5
For the Pork Belly
  • 1 half side of pork belly
  • 100g of sea salt
  • 100g of sugar
  • 1 slice orange
  • 100g of thyme
  • 1 chopped onion
  • 1 chopped carrot
  • Burren Balsamics
For the apple chutney
  • 4 Armagh Bramley apples peeled and chopped
  • 10g of cinnamon
  • 10g of mixed spice
  • 100g of brown sugar
  • 250ml of Long Meadow Cider

Main Instructions
  1. Score the skin of the pork belly and rub the salt and sugar into the skin.
  2. In a frying pan sauté the onion, carrot, thyme and orange slices, until they are caramelised, add to a deep baking tray.
  3. In the same pan, place the pork belly in skin side down and render on a low heat until the skin is golden brown.
  4. Place in the baking tray on the top of the veggies and cover with tin foil, and cook on a heat of 140c for 5 hrs.
  5. Once cooked, refrigerate.
For the apple chutney Instructions
  1. Add the brown sugar to the saucepan.
  2. Add the apples, sprinkle in the spices, pour in the cider and cook until the apple is soft. A sticky jam consistency should be achieved.
  3. To assemble: Cut the pork belly in 2 cm by 2 cm cubes and shallow fry until crispy.
  4. Once golden in colour, glaze with Burren Balsamic, arrange on the plate with a spoonful of the apple chutney to accompany each pork cube.
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