Honey Glazed Pork
1.5kg pork belly, skin scored & deboned
2 tsp sea salt
1 onion, thinly sliced
500ml chicken stock
1 lemon, juiced
⅓ cup honey
2 tsp sesame oil
Steamed bok choy, to serve
Steamed jasmine rice, to serve
Preheat oven to 200°C Fan Assist.
Rub salt all over pork, including the skin. Place the sliced onion in the bottom of your roasting tray and sit the pork belly on top. Pour in the stock, lemon juice and honey, ensuring the skin isn’t covered, and rub sesame oil over pork skin. Roast on the middle shelf for 45 minutes, topping up with extra stock or water if necessary, until the sauce has reduced and the skin is crisp.
Reduce oven to 180°C Fan.
Baste the pork with the pan juices and return to oven for a further 20-30 minutes. Rest pork for 15 minutes. Place pork skin-side-down on a board and cut into bite-sized cubes. Serve pork with steamed rice, bok choy and extra sauce.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
