Pan Fried Pork Belly with Beetroot and Honey Raspberry Sauce
Learn how to pan fry pork belly in this recipe. Our version adds a special touch to this cut of meat of meat by pairing it with a sweet raspberry honey sauce and tomato caraway potato flakes. Balance the dish perfectly with a garnish of beetroots and sorrel to bring out a concoction of sweet, savoury and tangy flavours.
Ingredients
Pan Fried Pork Belly with Beetroot and Honey Raspberry Sauce
−
+
$0.0
Preparing the Pork Belly Marinade
Pork Belly
/kg
1.0 kg
0%
Star Anise
/g
2.0 g
0%
Hoisin Sauce
/g
60.0 g
0%
Honey
/g
20.0 g
0%
Soy Sauce
/g
35.0 g
0%
Chilli Sauce
/g
35.0 g
0%
Butter
/g
200.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
20.0 g
0%
Preparing Raspberry Honey Sauce
Oil
/g
20.0 g
0%
Shallots, sliced
/g
30.0 g
0%
Raspberry Vinegar
/ml
200.0 ml
0%
Knorr Rock Sugar Honey Sauce 3kg
/ml
80.0 ml
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
40.0 g
0%
Water
/ml
300.0 ml
0%
Butter
/g
30.0 g
0%
Preparing the Garnish
Baby Red Beetroots, peeled
/g
300.0 g
0%
Beetroot, peeled and cubed
/g
100.0 g
0%
Sugar
/g
150.0 g
0%
Red Veined Sorrel
/g
50.0 g
0%
Water
/ml
500.0 ml
0%
Raspberry Vinegar
/ml
50.0 ml
0%
Preparing Tomato Caraway Potato Flakes
Knorr Potato Flakes 2kg
/g
100.0 g
0%
Knorr Tomato Paste 4.5kg
/g
30.0 g
0%
Caraway Powder
/g
5.0 g
0%
/
Preparing the Pork Belly Marinade
-
Pork Belly 1.0 kg
-
Star Anise 2.0 g
-
Hoisin Sauce 60.0 g
-
Honey 20.0 g
-
Soy Sauce 35.0 g
-
Chilli Sauce 35.0 g
-
Butter 200.0 g
Preparing Raspberry Honey Sauce
-
Oil 20.0 g
-
Shallots, sliced 30.0 g
-
Raspberry Vinegar 200.0 ml
-
Water 300.0 ml
-
Butter 30.0 g
Preparing the Garnish
-
Baby Red Beetroots, peeled 300.0 g
-
Beetroot, peeled and cubed 100.0 g
-
Sugar 150.0 g
-
Red Veined Sorrel 50.0 g
-
Water 500.0 ml
-
Raspberry Vinegar 50.0 ml
Preparing Tomato Caraway Potato Flakes
-
Caraway Powder 5.0 g
Preparation
-
Preparing the Pork Belly Marinade
- Trim away the rind from the pork belly.
- In a mixing bowl, mix the star anise, hoisin sauce, honey, soy sauce, chili sauce, butter, and Knorr Chicken Seasoning Powder to form a marinade.
- Vacuum pack the pork belly and marinate it overnight.
-
Cooking the Pork Belly
- Cook the pork belly in a combi steamer for 2.5 hours at 90°C.
- Once the pork belly is cooked and is soft, compress and let it chill overnight in the chiller.
- Cut the pork belly into desired size and pan fry till the skin turns crispy.
- Lastly, baste the pork belly with butter.
-
Preparing Raspberry Honey Sauce
- In a pot, reduce raspberry vinegar to half.
- In another pot, caramelise shallots with oil till browned.
- Add in reduced raspberry vinegar.
- Add in Knorr Rock Sugar Honey Sauce and bring to boil.
- In a mixing bowl, mix well water and Knorr Demi Glace Sauce Mix.
- Pour into pot, bring to boil and let it simmer for 5 mins and finish it with butter.
-
Preparing the Garnish
- In a pot bring sugar, water, and raspberry vinegar to boil.
- Separate mixture into 2 pots and cook beetroots separately till soft.
- Cut red vine sorrel and refresh in cold water, tap dry and reserve.
-
Preparing Tomato Caraway Potato Flakes
- In a mixing bowl, mix all ingredients together.
- Lay mixture onto a baking tray and, using half fan, bake it for 140°C for 10 mins.
- Stir it every 5 mins to ensure it does not burn.
- Let it cool and store in an airtight container.
-
Before Serving
- Plate and assemble.
- Garnish with red vine sorrel, and drizzle the dish raspberry honey sauce.
- Lastly sprinkle some tomato caraway potato flakes.
- Ready to serve.
