Pork Belly Steak, Maple, Balsamic Glaze
This is a sticky, dark glazed version of the ever so popular pork belly. Fast and easy to prepare for service, the jus and balsamic glaze combined with the maple syrup create a rich flavour.
Ingredients
Pork belly steak
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Pork belly 3 kg
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Water 2 l
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Mapple syrup 100 ml
BBQ Corn
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Corn cobbs, cut in half 5 x
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Oil 50 ml
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Buttermilk 25 ml
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Parmesan cheese
Preparation
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Pork belly steak
Smother the pork belly with KNORR Mixed Chilli Puree. Combine the maple glaze ingredients together and add to the pork, cover and bake for 1½ hours at 160 degree Celsius. -
Maple Glaze
Strain the maple glaze from the belly and reduce in a pot until sticky. -
BBQ Corn
Blanch the corn, drain, drizzle with a little oil and cook on the BBQ. Combine HELLMANN's Real Mayonnaise, buttermilk and KNORR Mixed Chilli Puree and drizzle over the corn. Grate over the parmesan.
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