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
  • colcannon
  • 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.
  • Colcannon
  • 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.

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