Milk-and-Honey-Braised Pork Belly
By OcadoLife
Published on 23 December 2024
The honeyed milk gives the pork a sweet flavour as well as tenderising the meat in this Milk-and-Honey-Braised Pork Belly from MasterChef runner-up Omar Foster. Popping the pork under the grill after braising gives it that lovely crispy finish. Time and servings
2 hrsTotal time
4Servings
20 minsPrep time
1 hr 40 minsCooking time
Ingredients
- 1 (500g) pack pork belly slices, cut into 2.5 cm-thick pieces
- 500ml whole milk
- 500ml chicken stock, hot
- 2 tbsp dark soy sauce
- 150g runny honey
- 5 cm piece ginger, peeled and chopped
- 2 salad onions, roughly chopped
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp olive oil, for brushing
- 1 (200g) pack rice noodles
- 1 (240g) bag baby spinach
- 100g radishes, finely sliced
- 2 tbsp chilli oil (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water.Step 2
Meanwhile, combine the milk, stock, soy and honey in a pan. Add the ginger, salad onion, fennel, cumin and coriander seeds. Heat until bubbling.Step 3
Put the pork belly pieces in a deep ovenproof dish and pour over the broth. Braise in the oven for 90 mins or until tender.Step 4
Preheat the grill to high. Drain the broth through a sieve into a clean pan; reserve. Transfer the pork to a lined baking tray and pat dry. Brush with the olive oil and grill for 2 mins on each side or until crispy.Step 5
Meanwhile, cook the noodles to pack instructions, adding the spinach for the final minute to wilt; drain and divide between bowls. Spoon over a little of the broth, then top with the pork, radish and a drizzle of chilli oil, if using. Leftovers will keep chilled in an airtight container for 2-3 days.