CRISPY PORK BELLY WITH CONFIT OF GARLIC AND A HONEY GLAZE

"Pork belly is one of the tastiest joints of pork and the best thing ofall is it is one of the cheapest. It takes quite a while to cook but is very easy. Because of the high fat content, pork belly is rich and succulent and definitely something for special occasions"


FOR THE HONEY GLAZE
1 cup honey
1/4 cup dark soy sauce
1 tsp five-spice powder
1 tsp ground ginger
4 star anise


FOR THE CONFIT GARLIC
8 OZ duck fat
12 garlic cloves unpeeled
4 fresh thyme sprigs
2 bay leaves


1/4 cup evoo
2 carrots, diced
2 celery stalks, diced
white of 1/2 leek
2 garlic cloves,crushed
3 plum tomatoes, de-seeded, diced
1 cup white wine
5 cups chicken stock
2 1/2 - 3 1/2 pounds pork belly
2 tsp oilve oil
3 1/8 cups baby spinach
2 tbsp butter
2 fresh thyme sprigs

For the honey glaze:

Preheat oven to 275 degrees f/ 140 degrees c. Combine all the ingredients for the honey glaze in a small saucepan and cook over a low heat for 5-7 mnutes. Strain and reserve the star anise for the garnish.

For the garlic confit:

Heat the duck fat in a small saucepan over a low heat until it is hot to touch. Add the garlic, thyme and a bay leaves and cook over a very low heat for abut 15-20 minutes, or until the garlic is tender. Remove the pan from the heat, leave to cool and set aside until required.

Heat a large saucepan, add the olive oil and sweat the vegetables for 5 minutes. Add the wine and cook for a further 2 minutes. Add the chicken stock and herbs and bring to a simmer.

Place the pork belly in a large heavy based casserole dish and pour over he hot chicken stock and vegetables. Cover with a lid and cook in the hot oven for about 2-3 hours, or until pork is tender.

Once the port is ready, remove from the oven and place the port on a baking tray with antoehr tray on top and a weight (such as 2 cans of beans) to help weigh the pork down. Place in the refrigerator for about 3-4 horus, or preferably overnight.

Once the pork has been pressed, remove the trays and trim the pork into portions 6 inches long and about 2 inches wide.

Preheat oven to 350 degrees f, place the pork belly skin-side down in a non-stick cold frying pan with olive oil and begin to crisp the skin over a low-medium heat for about 1 minute spooning half of the honey glaze over the pork.

Transfer the port to the hot oven and color on all sides. Spoon over the rest of the honey glaze while keeping a close eye that the pork does not burn.

Meanwhile, cook the spinach in the butter for 1 minute and set aside.

Once the pork is colored and crispy remove from the oven, slice and transfer to a serving plate. Garnish with the eserved star anise and tyyme sprigs and serve with the garlic confit and spinach.