This is our riff on honey mustard ham. Sweet, sticky pork belly glazed with maple syrup, fiery black pepper and wholegrain mustard. A killer Sunday lunch.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Pork Belly
Maple Syrup
Apple Cider Vinegar
Black Pepper
Salad Potato
Wholegrain Mustard
Mayonnaise
Spring Onion
Apple
Celery
Parsley
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Pork Belly
Maple Syrup
Apple Cider Vinegar
Black Pepper
Salad Potato
Wholegrain Mustard
Mayonnaise
Spring Onion
Apple
Celery
Parsley
Salt
Black Pepper
Unlock Mob Premium
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Line a baking tray with parchment paper and lay out the pork belly slices on top. Season with salt and pepper and bake for 30-35 mins until crispy and golden brown, flipping halfway through.
Step 3.
Meanwhile, add the maple syrup, 2 tbsp vinegar and black pepper to a small saucepan and bring to a boil, cook for 2-3 mins until slightly reduced.
Step 4.
Add the salad potatoes to a medium saucepan and cover with cold water. Season with salt and bring to a bare simmer. Cook for 13-15 mins until tender. Drain and allow to steam dry.
Step 5.
Mix the wholegrain mustard with the mayo and remaining vinegar.
Step 6.
Cut the apple into matchsticks and finely slice the spring onions and celery.
Step 7.
Mix the mustard mayo through the cooked potatoes with the spring onions, apple and celery.
Step 8.
Roughly chop the parsley and add to the potato salad.
Step 9.
After the pork has had 35 mins, brush with the maple glaze and pop back in the oven for 5-10 mins, brushing with more glaze now and then, until golden and caramelised.
Step 10.
Divide the salad between warm plates and top with a couple of slices of pork, drizzle over any extra glaze and get stuck in.
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