Slow-braised in a fragrant milk and honey broth, Omar Foster’s pork belly is tender, full of spice and finished under the grill for that perfect crispy bite. The honeyed milk gives the pork a sweet flavour as well as tenderising the meat in this milk-and-honey-braised pork belly from MasterChef runner-up Omar Foster. Popping the pork under the grill after braising gives it that lovely crispy finish.
Serves: 4. Prep time: 20 mins | Cook time: 1 hr 40 mins. Ingredients:. 1 (500g) pack pork belly slices, cut into 2.5 cm-thick pieces. 500ml whole milk. 500ml chicken stock, hot. 2 tbsp dark soy sauce. 150g runny honey. 5 cm piece ginger, peeled and chopped. 2 salad onions, roughly chopped.
2 tbsp fennel seeds. 2 tbsp cumin seeds. 1 tbsp coriander seeds. 1 tbsp olive oil, for brushing. 1 (200g) pack rice noodles. 1 (240g) bag baby spinach. 100g radishes, finely sliced. 2 tbsp chilli oil (optional). Method:. 1. Preheat the oven to 180C/160C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water.
2. Meanwhile, combine the milk, stock, soy and honey in a pan. Add the ginger, salad onion, fennel, cumin and coriander seeds. Heat until bubbling. 3. Put the pork belly pieces in a deep ovenproof dish and pour over the broth. Braise in the oven for 90 mins or until tender.
4. Preheat the grill to high. Drain the broth through a sieve into a clean pan; reserve. Transfer the pork to a lined baking tray and pat dry. Brush with the olive oil and grill for 2 mins on each side or until crispy. 5. Meanwhile, cook the noodles to pack instructions, adding the spinach for the final minute to wilt; drain and divide between bowls. Spoon over a little of the broth, then top with the pork, radish and a drizzle of chilli oil, if using. Leftovers will keep chilled in an airtight container for 2-3 days.
