Marco Pierre White’s Honey Glazed Pork Belly with Crispy Skin

Mr J is on a roll in the kitchen. And I’m not complaining one bit.

First, there was Nigella Lawson. Now, Marco Pierre White.

He seems to have found his mojo in the kitchen, and I’m the lucky guinea pig who gets to taste his creations. Mr J seems to leaned towards recipe-book dishes that he copies down to the T, whereas I’m more of see-how-it-goes-and-what-I-feel-like kind of cooking. There’s only one rule in the kitchen though, we don’t cook together. When we do, it’s a recipe for disaster. My happy go lucky cooking style does not go well with his meticulous, measured ways, so we both respect each other and get the heck out of each other’s ways when cooking. A good domestic arrangement, eh?

I introduced Marco Pierre White to Mr J through his Honey Glazed Pork Belly with Crispy Skin. I first saw this episode on the Lifestyle Food channel about a year ago, and I drooled eagerly infront of the television. When I showed the video to Mr J, he too drooled eagerly.

We both decided to serve this to Mr J’s parents and relatives one night after inviting them to our new place for the first time. The relos and parents were quite impressed – both with the place and the food and Mr J’s newfound cooking skills. This only goes to show that when impressing people, crispy skin goes a long, long way.

Marco Pierre White’s Honey Glazed Pork Belly with Crispy Skin

Recipe adapted from Lifestyle Food

Makes approximately 4 servings

 

Pork

1 kg pork belly (one whole pork belly equivalent to 1 kg or thereabouts)

Olive oil

1 tbsp salt

Water

4 whole onions, sliced in half with skin on

Bay leaves (about 4)

 

Honey glaze

6 star anise

1 tsp coriander powder

600g honey

 

Pork

1. Pre-heat the oven to 160 deg C.

2. Rub the pork with the oil and salt. Ensure the skin gets a more generous salting in preparation for the crispy skin.

3. In a large roasting tray, pour the water until 3/4 full. Place a wire rack on top of the water, and the pork on the wire rack ensuring that the base of the wire rack (and the pork) is not touching the water level. Roast pork for about 2 hours.

4. In a saucepan, mix the honey, coriander and star anise. Reduce the sauce until it’s smooth and thick.

5. In a smaller baking tray, mix the onions and bay leaves together. Roast in the oven with the pork for a further 20 minutes.

6. To assemble: remove pork from the oven and rest for 10 minutes. When cooled, brush the honey glaze over the crispy skin. Slice into big chunks and arrange in a big platter with the onions. Pour the rest of the honey sauce and serve.

 

*Note: I found the skin did not quite crisp just by roasting it alone. After cooking and roasting it for 2 hours, I placed the pork, skin up, under the hot grill for a few minutes until the skin bubbled and crisped up.

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14 Comments

  1. Crispy skin never fails to impress! Plus there’s no point having both of you in the kitchen – it’s much more efficient for one to be cooking and for the other to be relaxing =p

    Hope everything’s coming along well with your wedding preparations <3

  2. oh boy honey glazed? crispy skin? pork? you’ve said all the magic words and i feel weak on my knees haha. so decadent trish.
    btw, it’s my first time to be here after a long time and i’m surprised how things have changed around here. love the cleanlines trish .
    take care,
    malou

  3. It can be tricky work getting the rind to be as crispy as possible but this certainly looks fabulous. MPW’s recipes seem kinda old world but I guess he’s not quite a newbie in the scene. I have yet to try his technique of using beef stock cubes to marinate beef steaks 🙂

  4. Hey guys,

    Am in the middle if cooking the pork now. Have a really cranky oven so hope it turns out juicy. The grill is ready and raring to go if need be. Ooh can’t wait

    Lori-ellen

  5. great job on the attempt… it would have been better if you have just left the pork to roast without the water under it, perhaps put the onions a few minutes before your pork is done. The hot juices dripping off from the fat will definitely cook it, and it should allow you to have a crispier skin. also an rub with a high burn threshhold would help in keeping it crispier. good job on the honey reduction. the simpler the better.

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