Blueberry And Chilli Molasses-glazed Belly Of Pork With Whipped Feta, Yoghurt And Cumin Salad
This recipe offers a tantalizing journey for your taste buds with tender and flavorful belly of pork served with a sweet and tangy blueberry molasses glaze. Paired with a refreshing feta salad, this dish is a delightful balance of savory and fruity notes that is sure to impress your guests. Enjoy the rich blend of spices and textures in this delightful meal!
— Constant Cookbook
Ingredients
- 800g/1lb12oz lean belly of pork
- 800ml/1 pint 8fl oz rich chicken stock
- ½ tsp cumin
- ½ tsp fennel seeds
- ½ tsp crushed cardamom
- 350g/12oz frozen blueberries
- 125ml/4fl oz water
- 2 tbsp caster sugar
- 2 tbsp lemon juice
- ½ tsp mild chilli
- salt and freshly ground black pepper
- 55g/2oz feta cheese, crumbled
- 3 tbsp plain yoghurt
- ½ tsp ground cumin
- 2 Baby Gem lettuces
- ¼ tsp cumin
- ¼ tsp black sesame seeds
Instructions
- For the belly of pork, preheat the oven to 150C/300F/Gas 2.
- Place the pork belly in a deep roasting tin and pour over the chicken stock â it should come about half-way up the pork belly.
- Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.
- Remove from the oven, drain off the liquid and let the meat cool completely.
- For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.
- Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.
- Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.
- Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.
- For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds.
- Cut the pork into squares and serve with the salad.
Prep Time
PT30M
Yield
Serves 4
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