Pork fest Recipe
- 1kg/2lb 4oz pork belly
- 1.5kg/3lb 5oz baby back pork ribs
- 2 carrots, cut into chunks
- 1 cinnamon stick
- 2 fresh bay leaves
- 2 onions, roughly chopped
- 2 star anise
- 1 tsp cloves
- 25g/1oz butter
- 500g/1lb 2oz Bramley apples, peeled, cores removed, roughly chopped
- 100g/3½oz soft light brown sugar
- 5 tbsp dark soy sauce
- 200g/7oz chilli-tomato ketchup
- 5 tbsp ready-made teriyaki sauce
- 2 tbsp tamarind paste
- 5 tbsp maple syrup
- salt and freshly ground black pepper
- 4 spring onions, trimmed and sliced
- dressed green salad
- Put the pork belly and ribs into a large, heavy-based, lidded saucepan and cover with cold water.
- Add the carrots, cinnamon, bay leaves, onions, star anise and cloves. Cover the pan with the lid and bring to the boil, then simmer very gently for 1½ hours. Remove from the heat and set aside to cool.
- Meanwhile, for the sauce heat the butter in a frying pan over a medium heat. Add the Bramley apples and fry for 3-4 minutes, or until just softened.
- Add the sugar, soy, ketchup, teriyaki sauce, tamarind paste and maple syrup, stir well to combine and bring to the boil. Reduce the heat and simmer, uncovered, for 4-5 minutes, or until the apple is very soft.
- Beat the mixture until the apple has broken down and the sauce is smooth. Season with salt and pepper.
- Preheat the oven to 230C/210C Fan/Gas 8.
- Lift the pork belly and ribs from the cooking liquor. Place the ribs into a large roasting tray and spread half of the sauce over them. Roast in the oven for 10-15 minutes, basting the ribs in their sauce halfway through cooking, and spooning on more sauce if necessary.
- Meanwhile, heat a frying pan over a high heat. When the pan is hot, add the pork belly, fat-side down, and fry for 3-4 minutes, or until golden-brown.
- Turn over the meat and fry on the other side until browned.
- Spoon over the remaining sauce and continue to cook until the pork belly is warmed through.
- To serve, pile the ribs onto a serving platter. Carve the pork belly and pile it alongside. Sprinkle with the chopped spring onions and serve with a dressed green salad.