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Milk-and-Honey-Braised Pork Belly

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.