Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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
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.
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.