It's as much a mouthful as the title!


  • maple syrup glazed belly of pork confit:
  • 800 g piece of pork belly (bones removed, trimmed of excess fat)
  • 500 ml duck fat
  • 50 ml chicken stock
  • marinade:
  • 8 juniper berries (crushed)
  • 1 unpeeled orange (roughly chopped)
  • 120g sea salt
  • maple syrup glaze:
  • 1 tblsp orange marmalade
  • 2 tblsp maple syrup
  • carrot mash:
  • 5 carrots (peeled and roughly chopped)
  • 1 shallot (peeled and halved)
  • 1 clove of garlic (peeled and crushed)
  • 1 tblsp water
  • 2 tblsp olive oil
  • salt and freshly ground white pepper
  • spiced apple:
  • 2 granny smith apples
  • 1 star anise
  • 1 cinnamon stick
  • 250 ml apple juice


  • Maple Syrup Glaze:
  • Mix maple syrup and orange marmalade, ensuring the mixture is thick enough to coat the back of a spoon heavily.
  • Marinade:
  • Cover the pork belly with the marinade ingredients and marinate overnight in a covered, deep earthenware container in the fridge.
  • Remove from the marinade the next day, wash the meat and pat dry with kitchen paper. Preheat the oven to 150°C (300°F/Gas 2).
  • Melt the duck fat, pour it over the pork belly and roast the meat for 2½ hours.
  • Remove the pork belly, now pork confit, from the duck fat and place between two baking trays.
  • Lay a heavy weight on top to flatten the confit. Cool.
  • Preheat the oven to (180°C/350°F/Gas 4).
  • Cut the pork confit into four equal portions.
  • Heat a dry frying pan and seal the confit, skin side down, in the pan for 3-4 minutes, then put it in a roasting tin, skin side up.
  • Brush the pork confit with the chicken stock, then with the Maple syrup glaze, and roast in the oven for 5 minutes.
  • Preheat the grill to medium.
  • Brush the pork confit with the chicken stock and maple glaze again.
  • Place under the grill, skin side up, for 2 minutes.
  • Spiced Apple:
  • Peel the apple, then dice.
  • In a pot, add the apple, cinnamon and star anise then apple juice and reduce until the apple is tender.
  • Peel the apple, then dice.
  • Remove cinnamon and star anise.
  • Blitz into a purée.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Place the carrots, shallot, garlic, and water in a roasting tray.
  • Stir in the olive oil.
  • Cover with tinfoil and roast for 35-40 minutes until tender.
  • Pulverise the carrot mixture in a food processor.
  • Season with salt and pepper.
  • To serve - spoon the carrot mash on to four warm plates. Arrange maple syrup glazed pork confit beside it, and, finally, garnish with the spiced apple.

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