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. Order Your Free Sample Today
