Pork Belly with Beetroot and Honey Raspberry Sauce
Pork belly is given a special touch with 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
Pork Belly
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Swedish pork belly 1 kg
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Star Anise 2 g
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Hoisin Sauce 60 g
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Honey 20 g
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Soy Sauce 35 g
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Chilli Sauce 35 g
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Butter 200 g
Raspberry Honey Sauce
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Butter 30 g
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Raspberry Vinegar 200 ml
Garnishes
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Baby Red Beetroots, peeled 300 g
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Beetroot, peeled and cubed 100 g
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Sugar 150 g
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Red Veined Sorrel 50 g
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Water 500 ml
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Raspberry Vinegar 50 ml
Tomato Caraway Potato Flakes
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KNORR Tomato Paste 30 g
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Caraway Powder 5 g
Preparation
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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.
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Raspberry Honey Sauce
- In a pot, reduce raspberry vinegar to half.
- Add in Rock Sugar Honey Sauce and bring to boil.
- Let it simmer for 5 mins and finish it with butter.
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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.
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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.
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Before Serving
- Plate and assemble.
- Garnish with red vine sorrel, drizzle raspberry honey sauce.
- Lastly sprinkle some tomato caraway potato flakes.
- Ready to serve.
