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 per serve
Pork Belly Steak, Maple, Balsamic Glaze
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€0.0
Pork belly steak
Pork belly
/kg
3.0 kg
0%
Chilli paste
/g
10.0 g
0%
Water
/l
2.0 l
0%
KNORR Jus Gluten Free 1.8kg
/g
300.0 g
0%
KNORR Italian Glaze with Balsamic 500 g
/ml
50.0 ml
0%
Mapple syrup
/ml
100.0 ml
0%
BBQ Corn
Corn cobbs, cut in half
/x
5.0 x
0%
Oil
/ml
50.0 ml
0%
HELLMANN'S Real Mayonnaise 20 kg
/g
50.0 g
0%
Buttermilk
/ml
25.0 ml
0%
Chilli paste
/g
5.0 g
0%
Parmesan Cheese
/
0.0
0%
/
Pork belly steak
-
Pork belly 3.0 kg
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Chilli paste 10.0 g
-
Water 2.0 l
-
Mapple syrup 100.0 ml
BBQ Corn
-
Corn cobbs, cut in half 5.0 x
-
Oil 50.0 ml
-
Buttermilk 25.0 ml
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Chilli paste 5.0 g
-
Parmesan Cheese
Preparation
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Pork belly steak
- Smother the pork belly with chilli paste. 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 chilli paste and drizzle over the corn. Grate over the parmesan.
