Caramelised Pork Belly with Spring Onion Mash

Boiled and fried pork belly simmered in a spiced sugar glaze, served over saffron-infused spring onion mashed potatoes.

Dinner Main Course Pork Belly Mashed Potatoes Caramelised

Estimated Nutrition

Calories

1205.2

kcal / serving

4820.6 kcal total

Carbs

91.6g

per serving

366.2 g total

Fat

80.7g

per serving

322.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Yellow Rock Sugar

or palm sugar

CondimentsSauces

tbsp

Light Soy Sauce

Dairy

150

Butter

chopped

tsp

Milk

for soaking saffron

Liquids

125

Rice Wine

150

Chicken Stock

hot, used as necessary

Meat

800

Pork Belly

cut into 7.5cm x 10cm squares

NutsSeeds

piece

Star Anise

piece

Saffron Strands

soaked in milk

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Vegetable Oil

Vegetables

7.5

Ginger

fresh root, julienned

600

Potato

floury variety, cut into equal-sized pieces

piece

Spring Onion

trimmed and finely chopped

Method

Serve pork belly squares and sauce over a portion of mash.

Turn pork over and fry for 3-4 minutes until golden then drain on kitchen paper.

Boil ginger, rice wine, soy sauce, sugar, and star anise in a saucepan.

Simmer the fried pork in the sauce for 45-50 minutes adding chicken stock if needed.

Boil pork belly squares in water for five minutes then drain and pat dry.

Fry pork in 75ml oil for 6-8 minutes skin-side down until crisp.

Boil 600g potatoes in salted water for 15-20 minutes until tender.

Drain and mash potatoes until smooth.

Stir in 150g butter, saffron milk, seasoning, and spring onions.