Crispy Burren Balsamic glazed Carnbrooke pork belly cubes, Armagh Bramley Apple and Long Meadow Cider chutney, by Dean Coppard, Molly’s Mill Banbridge
Preparation Time 30 mins
Cooking Time 5 hours
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
- Score the skin of the pork belly and rub the salt and sugar into the skin.
- In a frying pan sauté the onion, carrot, thyme and orange slices, until they are caramelised, add to a deep baking tray.
- In the same pan, place the pork belly in skin side down and render on a low heat until the skin is golden brown.
- 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.
- Once cooked, refrigerate.
For the apple chutney InstructionsBack To All Recipes
- Add the brown sugar to the saucepan.
- 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.
- To assemble: Cut the pork belly in 2 cm by 2 cm cubes and shallow fry until crispy.
- Once golden in colour, glaze with Burren Balsamic, arrange on the plate with a spoonful of the apple chutney to accompany each pork cube.