Milk-and-Honey-Braised Pork Belly
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)
4 servings
Calories~1,088 kcal
Protein~31 g
Carbs~83 g
Fat~69 g
Fiber~4 g
Sugar~33 g
Total recipe
Calories~4,350 kcal
Protein~125 g
Carbs~330 g
Fat~275 g
Fiber~15 g
Sugar~130 g
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.
