Pendine Pork Belly With Blackberry Glaze
Pendine Pork Belly with Blackberry Glaze is a traditional dish from Carmarthenshire, known for its rich and savory flavors. The succulent pork belly is complemented by a sweet and tangy blackberry glaze, creating a perfect balance of flavors.
Ingredients
- 1.5 kg pork belly
- 1 cup fresh blackberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F).
- Score the skin of the pork belly and season with salt and pepper.
- Place the pork belly in a roasting pan and roast in the oven for 1.5 hours.
- In a saucepan, combine the blackberries, balsamic vinegar, honey, and garlic. Cook over medium heat until the blackberries break down and the mixture thickens into a glaze.
- After 1.5 hours, brush the blackberry glaze over the pork belly and return to the oven for another 30 minutes, or until the pork is tender and the skin is crispy.
- Let the pork rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Roasting pan Saucepan
Tools
Basting brush Sharp knife
Serving suggestions
Serve the Pendine Pork Belly with Blackberry Glaze with roasted vegetables and a side of creamy mashed potatoes for a complete meal.
Tips & tricks
For an extra flavor boost, marinate the pork belly in the blackberry glaze overnight before roasting.
Cost
$25