Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick Nairn's Sticky Pork Belly Recipe
A very tasty way to cook pork
For the pork
- 1.2kg Pork Belly (skin on) Buy Now
For the glaze
- juice of 2 limes
- 1 tbsp sunflower oil
- 3 tbsp mirin (or use dry sherry)
- 3 tsp Dijon mustard
- 3 tsp caster sugar
- 5 tbsp soy sauce
- 70ml chicken or beef stock
- 80g sun-dried tomatoes
1. Pre-heat oven 200C. And heat the grill to high.
2. Score through the pork skin into the fat about 5mm apart and along the length of the meat. Repeat on the underside.
3. Rub salt and pepper into both sides of the belly into the cracks. Sprinkle the skin with sunflower oil and pop the meat under the grill to burn off any hairs.
4. Place the metal grill in a large roasting dish with the meat skin side up sitting on top of the grill so it’s not sitting in its own fat. Add a small cup of water to the tray and cook for about 25 minutes then turn the oven down to 185C and cook for another hour. If the tray is filling with rendered fat, tip this into a heatproof bowl and discard in the bin, NOT in the sink!
5. For the glaze, place the lime juice, sunflower oil, mirin, mustard, soy sauce and sugar into a small bowl and mix well.
6. Once the pork skin is crisp and golden after an hour, remove the meat and tip off all of the remaining fat into a heatproof bowl.
7. Now pour the glaze over the meat and return to the oven for 15 minutes or so.
8. Remove from the oven and let the belly rest on a warm serving plate. Set the tin over a medium heat and let the remainder of the glaze in the tray reduce to a slightly sticky sauce - don’t over reduce as it will end up being too thick and salty.
9. Carve the pork belly down the score lines made earlier and arrange the meat on a warm plate.
10. Return the roasting tin with the sticky sauce to the heat, add the stock, tomatoes and olives, mixing well. You want the sauce to end up with the consistency of light gravy. Stir in the basil leaves and tip the whole contents of the tray, ribs and all, alongside the belly meat. Serve with boiled or mashed potatoes.
About this pork belly recipe
We fell head over heels in love with this sticky pork belly recipe when we first tried it. Firstly, because it’s so easy, and secondly, because the resulting dish tastes so fantastic. The use of soy sauce and mirin (Japanese sweet rice wine) give this pork belly recipe a distinctively Asian feel to it.
We tasked Nick with creating a mouth-watering dish using our very own finely scored Scotch pork belly, and as you can see, he’s passed with flying colours. The marriage of sweet, succulent meat that melts in the mouth with salty and crisp crackling is all you could ask for in a great pork belly recipe.
Nick also put our Scotch pork belly to great use in this equally delicious Sticky Roast Pork Belly with Tomatoes & Olives recipe. This time he’s feeling inspired by the Mediterranean; using fresh tomatoes and olives to finish off the dish.
So, why not give one of these stunning pork belly recipes a go yourself. Make a start by ordering our finely scored Scotch pork belly online and get the rest of the shopping in while you await your fresh Campbells Meat delivery!