Glazed Pork Cheek And Crispy Belly Recipe

Inspired by L'Abattoir

Time2h 30m

Serves4

Brassicas, nashi pear, miso

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Ingredients

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Pork Cheek and Belly

1 1/8 lb (500 g) Pork cheek

1 1/8 lb (500 g) Pork belly

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Glaze

3 3/8 tbsp (50 ml) Aged soy sauce

1.06 oz (30 g) Miso paste

2 tbs Honey

1 tbs Rice vinegar

Salad

7.05 oz (200 g) Brassicas (broccoli, kale, etc.)

1 unit Nashi pear

1 tbs Toasted sesame oil

1 tbs ReaLime juice

to taste Celtic sea salt

Method

Preparation

Prepare the Pork

Season the pork cheek and belly with salt and black pepper. Heat olive oil in a large pan over medium-high heat, and sear the pork on all sides until golden brown. Remove from heat.

Make the Glaze

In a small saucepan, whisk together soy sauce, miso paste, honey, and rice vinegar. Heat over low until the miso is dissolved and the mixture is smooth.

Cooking

Cook the Pork

Place the seared pork in a baking dish and pour the glaze over it. Cover with foil and bake in a preheated oven at 160°C (320°F) for 2 hours, or until tender.

Salad Preparation

Prepare the Salad

While the pork is baking, steam the brassicas until just tender. Thinly slice the nashi pear. In a bowl, combine steamed brassicas, nashi pear, sesame oil, lime juice, and salt. Toss well.

Serving

Serve

Once the pork is cooked, let it rest for 10 minutes before slicing. Serve the pork with the brassica and nashi pear salad on the side.