A very attractive dish and it works really well for all your entertaining needs. The glaze gives a lovely attractive finish to the pork and teamed with the colcannon it makes for a very colourful dish.
- guinness & honey glaze
- 2 tblsp honey
- 175 ml guinness
- 700 g potatoes,
- 150 g green cabbage-shredded (normally kale)
- 6 tblsp milk
- 4 spring onions (finely chopped)
- 50 g butter
- salt and freshly ground white pepper
- pureed carrot
- 3 carrots
- 0.5 tsp cumin
- 2 tblsp pouring cream
- Cut the pork belly into slices about 1 inch thick and pan fry on a hot pan until they have become glazed on either side.
- Meanwhile put the honey and the Guinness into a medium sized pot and bring to the boil. Simmer for 10-12 minutes until the mixture has reduced a little.
- After the pork has been sealed on both sides on the pan pour the honey and Guinness mixture over the pork and using a pastry brush or spoon rub the meat with the glaze.
- Return the pork to the oven and continue to cook for a further hour and 10 minutes.
- Transfer the meat to a carving board and allow it to rest for a number of minutes until you are ready to carve.
- Serve with some delicious colcannon and some carrot puree and the remaining juices from the pan.
- Peel the potatoes and place into a saucepan of cold water.
- Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.
- Cook the cabbage for 5-6 minutes in a small saucepan of boiling water until it has just softened.
- Heat the milk in a pan with the spring onions for 5 minutes until the spring onions have softened. Beat the butter into the warm mashed potato and then mix in the cabbage and the milk & spring onion mixture. Season to taste.
- To serve, spoon into a warmed serving dish and serve immediately with the pork.
- Pureed Carrot
- Peel and slice the carrots and put into a medium sized saucepan.
- Cover with water and allow to come to the boil.
- Simmer until the carrots are tender and then strain off the water off the carrots.
- Add in the cream and the cumin at this stage and transfer to a food processor and blitz until it is very smooth.
- Serve immediately.
More by Kevin Dundon:
- Indulgent Chocolate Fondants: Kevin Dundon, Today
- Roasted Lamb Noisette, warmed tomato, pale ale
- Salmon Fillet, Chili Pesto: Today, Kevin Dundon