Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Honey Roast Pork with Spices

Recipe by Marco Pierre White from Marco's Great British Feast

Pin It

A great Sunday lunch dish and fantastic alternative to the leaner cuts of meat such as the leg or loin, pork belly is full of flavour and has a natural sweetness that is complemented by the honey glaze which serves to caramelize the meat. The slow cooking on a low heat cooking ensures the layers of fat between the meat melt and baste from the inside.

Serves 3 to 4

Ingredients

1kg pork belly
6 star anise
1 tbsp cracked coriander seeds
600g runny honey
2 stock cubes
4 medium brown onions
1 bunch of sage
4 bay leaves
Sunflower oil
Sea salt
400ml cold water

Measurement Conversion Calculator

Method

Pre-heat oven to 160C.
Pour half the water into a roasting tray (this prevents the meat juices from burning during cooking) and add a crumbled stock cube.
Rub a little sunflower oil into the pork and season with a little salt. Place the pork on to a wire tray and then place into the roasting dish. Roast in the oven for approximately 2 hrs on the bottom shelf.
Meanwhile, make the honey glaze by adding the rest of the water, honey, coriander seeds, star anise and 1 stock cube to a saucepan and simmer until reduced by a third. The mixture will thicken and become syrupy
Cut the root off of the onions and cut in half (take the outer skins off if preferred). Add a little sunflower oil to a frying pan, heat then place the onions in the pan flat side down. Add the bay leaves, sage and leave for a few minutes until they start to brown and caramelize. Then place the pan in the oven for 25 minutes until onions are golden brown.
When the pork is cooked remove from the oven and set aside somewhere warm to rest. Take the juices from the bottom of the tray, pass them through a sieve then place into a saucepan and reduce by a third.
To serve, using a pastry brush glaze the pork with the honey reduction. Then slice lengthwise into (about 1in wide) and arrange onto a large plate. Place the roasted onions around the meat and garnish with the roasted sage leaves and star anise. Finally pour over the reduced roasting juices and serve.

No Rating

Recipe Rating

What do you think?

Raewyn Stamp 6 months ago

Rae. November 2012. OMG. This was the yummiest dish and my family loved it. So easy to make and soooo delicious. My kids raved about it and they want me to make it again. High praise indeed. MPW you rock. By the way I love watching you cook on telly you inspire me to make your dishes. Thank you.

Reply to this comment | Report abuse
Velcroman August 2010

The recipe on Better Homes and Gardens aired August 20th 2010 is easier and the result is signifigantly tastier. The problem here is a 'SMART' cook (note lower case 'cook') who adds ingredients for no reason other than to look clever. Always cook using the KIS principle - KEEP IT SIMPLE. It will always taste better.

Reply to this comment | Report abuse
Phill6 April 2010

Looking forward to trying this but feel I would like to ad the juice of one orange to it, add it in the glaze stage.

Reply to this comment | Report abuse
Jakob2 January 2010

i like ingo's idea

Reply to this comment | Report abuse
- jakob2 January 2010
  
  some here jakob2 !!!!!!!!!!!!!!!!!!!
  
  Report abuse
Sharlin December 2009

it looks so lovely! i bet it tastes good too. i'm gonna try it for sure.

Reply to this comment | Report abuse
redstaffy November 2009

Ingo's adaptation sounds good. Less mess and combination of cooking flavours.

Reply to this comment | Report abuse
Ingo August 2009

It is as good as it looked on the TV. To make it even simpler I added the onions and stuff to the dish roasting the pork. Also threw in a pile of chat potatoes and ended up with a "one pot" dish that I simply served without any straining of liquids. Took pork out, cut it and placed on top of vegies. Then got juices and poured over the top. Simplifies it and the flavours are incredible. My family gave it 9/10 and a definite "do again". Love Marco and definitely a new fan.

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: