Blueberry and chilli molasses-glazed belly of pork with whipped feta, yoghurt and cumin salad
Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!
Ingredients
For the belly of pork
- 800g/1lb12oz lean belly of pork
- 800ml/1 pint 8fl oz rich chicken stock
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp crushed cardamom
For the blueberry molasses
- 350g/12oz frozen blueberries, defrosted
- 125ml/4fl oz water
- 2 tbsp caster sugar or honey
- 2 tbsp lemon juice
- ½ tsp mild chilli flakes
- salt and freshly ground black pepper
For the salad
- 55g/2oz feta cheese, crumbled
- 3 tbsp plain yoghurt
- ½ tsp ground cumin
- 2 Baby Gem lettuces, leaves only
- ¼ tsp cumin seeds
- ¼ tsp black sesame seeds
Method
For the belly of pork, preheat the oven to 150C/300F/Gas 2.
Place the pork belly in a deep roasting tin and pour over the chicken stock – it should come about half-way up the pork belly.
Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.
Remove from the oven, drain off the liquid and let the meat cool completely.
For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.
Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.
Preheat the oven to 240C/475F/Gas 9. Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.
Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.
For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds.
Cut the pork into squares and serve with the salad.
