Maple Syrup Glazed Belly of Pork Confit, Carrot Mash and Spiced Apple

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


  1. Maple Syrup Glaze:
  2. Mix maple syrup and orange marmalade, ensuring the mixture is thick enough to coat the back of a spoon heavily.
  3. Marinade:
  4. Cover the pork belly with the marinade ingredients and marinate overnight in a covered, deep earthenware container in the fridge.
  5. 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).
  6. Melt the duck fat, pour it over the pork belly and roast the meat for 2½ hours.
  7. Remove the pork belly, now pork confit, from the duck fat and place between two baking trays.
  8. Lay a heavy weight on top to flatten the confit. Cool.
  9. Preheat the oven to (180°C/350°F/Gas 4).
  10. Cut the pork confit into four equal portions.
  11. 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.
  12. Brush the pork confit with the chicken stock, then with the Maple syrup glaze, and roast in the oven for 5 minutes.
  13. Preheat the grill to medium.
  14. Brush the pork confit with the chicken stock and maple glaze again.
  15. Place under the grill, skin side up, for 2 minutes.
  16. Spiced Apple:
  17. Peel the apple, then dice.
  18. In a pot, add the apple, cinnamon and star anise then apple juice and reduce until the apple is tender.
  19. Peel the apple, then dice.
  20. Remove cinnamon and star anise.
  21. Blitz into a purée.
  22. Preheat the oven to 180°C (350°F/Gas 4).
  23. Place the carrots, shallot, garlic, and water in a roasting tray.
  24. Stir in the olive oil.
  25. Cover with tinfoil and roast for 35-40 minutes until tender.
  26. Pulverise the carrot mixture in a food processor.
  27. Season with salt and pepper.
  28. 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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