I am going through a phase of trying to use up leftovers and empty my freezer which is no mean feat. As a family we are notorious for hunting down a bargain and raiding the reduced aisle for tasty goodies. In fact there have been several occasions of late where certain members of the family have bragged about stocking up their freezer with organic meat that has been reduced to quite frankly a silly price.
So why pork belly and cranberry I hear you ask, well quite simply a month or so ago I picked up a decent piece of belly pork that had been reduced and it has been sitting in the freezer waiting to be used along with half a bag of frozen cranberries that I bought for Christmas. In the interests of trying to be somewhat more frugal this month I decided to knock to together Sunday lunch using up these ‘scraps’ and I have to say that I was very pleased with the outcome! A beautifully tender piece of pork, crackling, topped with a sticky sharp cranberry sauce – YUM!
Now, whilst I made my cranberry sauce, if you are looking to cheat then just use shop bought cranberry sauce. In all seriousness there isn’t much to this recipe so do give it try, if you don’t make the cranberry sauce then there are really only two steps – how much more simple can you get?! Enjoy.
Pork belly with cranberry glaze
Preparation time: 2-2.5hrs
- 750g – 1kg pork belly
- ½ tsp coriander seeds
- Salt and pepper
For the sauce:
- 250-300g cranberries
- 2 tbsp cider vinegar
- 2-3 tbsp sugar
- 1 Cinnamon stick
- 1 Star anise
- 3-4 cloves
- Preheat the oven to its highest setting.
- Prepare your pork belly by firstly drying the joint with some kitchen paper.
- Season the joint well with salt and pepper.
- Sprinkle the coriander seeds onto the meat-side of the joint and place in a roasting tray and place in the oven. Cook at the highest setting for 20 minutes and then turn the oven down to 160°C and cook for a further 2 hours.
- Whilst the meat is cooking prepare your sauce. Place all of the ingredients in a saucepan and cook on a medium heat stirring occasionally until it starts to form a jam-like consistency.
- Before serving the joint cover in the glaze and place in the oven for 5 mins.
Tip: If the crackling is not quite cooked, before covering with the glaze turn the oven back up to the highest setting and cook for a further 10-15 minutes.
Serve with green beans and hasselback potatoes.