The Foodie Guide
Chef Profile
Honey Glazed Rack & Belly of Pork served with summer/winter vegetables
- 1kg Pork Belly with rib bones (half/half)
- Fresh summer or winter vegetables i.e. courgettes, baby carrots, fennel etc.
- 4 spoonfuls of honey
- Salt and pepper
Method
- Heat oven to 200ºC.
- Place the pork belly and ribs on a baking tray and place on a metallic shelf at the top of the oven.
- Season with salt and pepper.
- Brush the pork with honey and cook for 30 minutes.
- Brush the pork again with honey until evenly glazed and cook for a further 30 minutes.
- Whilst the pork is cooking, prepare the vegetables in seasoned boiling water.
- When your pork is cooked and ready to serve, slice into portions on plates and coat your vegetables with the honey jus left in the baking tray.
- Spread the glazed vegetables around the pork belly for a rustic presentation and serve.
