Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
Savoury
Dark Sticky Glazed Pork Belly
15 mins
2 hours
30 mins
Moderate
6
This pork belly recipe is a showstopper and perfect with a crunchy fresh slaw for an impressive, but easy dinner #bakingnation
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- Ingredients
- Method
Ingredients
- 1.5kg pork belly, skin scored with a sharp blade but not too close to the meat
- 1-2 tsp sea salt
- 2 Tbsp olive oil
- 1 Tbsp Chelsea Treacle
- Zest and juice of 1 orange
- 3 Tbsp balsamic vinegar
- ½ cup Chelsea Dark Cane Sugar (100g)
- 2 cloves garlic, finely grated
- 1 thumb sized piece of ginger, finely grated
- 1 star anise
- Extra sea salt
Chelsea Products in Recipe
Treacle
Like Golden Syrup, Treacle...
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Method
Preheat oven to 220°C (or 200°C fan forced). Pat dry the pork belly with a kitchen towel and rub sea salt into the skin. Pat dry again, then rub in the olive oil.
Roast the pork belly for one hour or until the skin begin to crackle up nicely.
Turn oven down to 180°C (or 160°C fan forced) and roast for a further hour and a half.
To make the glaze, combine the Chelsea Treacle, orange zest and juice, vinegar, Chelsea Dark Cane Sugar, garlic, ginger, and star anise in a small saucepan. Whisk together and bring mixture to the boil. Reduce heat and simmer for five minutes or until you have a thick syrup.
Once the pork has finished its second roasting, check the crackling. If it isn't as golden and crunchy as you'd like, just finish off under a hot grill for a few minutes before removing from the oven and brushing very liberally with the glaze.
Serve in generous slices with extra glaze.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Treacle
Like Golden Syrup, Treacle...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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