Spiced honey pork belly with crispy dill potatoes

May 6, 2016 (Last Updated: January 11, 2019)

Flavoured honey

So incredibly easy to prepare and they look fab stacked on a kitchen counter. Make a few bottles of flavoured honey to keep the kitchen pantry well stocked and to give away as edible gifts

Makes 1 bottle
Difficulty level: Easy
Duration: 10 mins

INGREDIENTS
500g (1 bottle) badger-friendly honey
OR peel of 1 lemon
OR 4 – 5 slices fresh ginger
OR 3 – 4 red chillies, split
OR 5 stalks fresh rosemary
OR 6 stalks fresh thyme

METHOD

  1. This is so easy: simply decant the honey into a sterilised glass jar, choose one herb or spice of your choice from the suggestions listed above and add it to the honey.
  2. Seal the bottle with a tight-fitting lid and store for 2 weeks before using to allow the flavours to infuse.

Spiced honey pork belly with crispy dill potatoes

Serves: 6
Cooking Time: 50 mins

Ingredients

  • 700g pork belly
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • GLAZE

  • 60ml (¼ cup) red chilli-flavoured
  • honey (see ‘Flavoured honey’ recipe below)
  • 5ml (1 tsp) dried chilli flakes
  • juice of 1 lime
  • 5ml (1 tsp) fresh thyme leaves
  • DILL SMASHED POTATOES

  • 15 baby potatoes, parboiled, skin on
  • 45ml (3 tbsp) olive oil
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) fresh dill, chopped
  • wholegrain mustard, to serve

Instructions

1

Preheat the oven to 200°C. Pat the pork belly dry with paper towel and score the skin.

2

Season well with Maldon Sea Salt and freshly ground black pepper – salt helps to create a crispy crackling. Place on a baking tray and roast in the preheated oven, 20 – 25 minutes.

3

For the glaze, combine the honey, chilli flakes, lime juice, thyme leaves and seasoning.

4

Remove the pork from the oven and carefully drain some of the excess fat from the baking tray. Pour the honey glaze over the pork and return to a 180°C oven until the crackling is super-crisp and the pork cooked through, 25 – 30 minutes.

5

While the pork is cooking, smash the potatoes, place on a baking tray, drizzle with oil and season well. Bake in a 180 – 200°C oven until golden and crisp, about 30 minutes. Scatter with dill just before serving.

6

Serve the pork with crispy dill potatoes and lots of wholegrain mustard.

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