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Pork Belly

Raspberry Honey Sauce


  • 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

Tomato Caraway Potato Flakes

  1. Pork Belly

    • Trim away the rind from the pork belly.
    • In a mixing bowl, mix all the ingredients to form a marinade.
    • Marinate the pork belly overnight and vacuum pack it.
    • Cook the pork belly in a combi steamer for 2.5 hours at 90 degree Celsius.
    • Once pork belly is cooked and is soft, compress it and let it chill overnight in the chiller.
    • Cut the pork belly into desired size and pan fry the skin till crispy.
    • Lastly baste it with butter.
  2. Raspberry Honey Sauce

    • In a pot, reduce raspberry vinegar to half.
    • Add in Knorr Rock Sugar Honey Sauce and bring to boil.
    • Let it simmer for 5 mins and finish it with butter.
  3. Garnishes

    • 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.
  4. 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 degree celsius for 10 mins.
    • Stir it every 5 mins to ensure it does not burn.
    • Cool down and store it in an airtight container.
  5. Before Serving

    • Plate and assemble.
    • Garnish with red vine sorrel, drizzle raspberry honey sauce.
    • Lastly sprinkle some tomato caraway potato flakes.
    • Ready to serve.