Sticky maple and ginger-glazed pork belly with crunchy crackling and hot English mustard – Food & Ho
This pork belly is fabulous as a main course, or try it sliced into bite-sized pieces and served as a little nibble before lunch begins!
Ingredients
- Pork belly
- 1,5kg pork belly, bone in
- fine salt, to taste
- handful fresh thyme sprigs
- 5 garlic cloves, unpeeled
- 250ml (1 cup) white wine
- Maple-ginger glaze
- 100ml maple syrup
- 50ml ginger-preserve syrup (serve the ginger pieces on your next cheeseboard)
- hot English mustard, to serve
- Maldon Sea Salt, to sprinkle
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