Pork Belly Glazed with Blueberry and chilli syrup

Blueberry and chilli glazed belly of pork
Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!


Originally By Silvena Rowe
From Saturday Kitchen Best Bites

Adapted by me

Less than 30 mins Preparation time

Cooking time

over 2 hours

Serves 4

For the belly of pork
800g/1lb12oz lean belly of pork
1 pint real ale
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp crushed cardamom
For the blueberry and chilli topping
350g/12oz frozen blueberries, defrosted
125ml/4fl oz water
2 tbsp caster sugar or honey
2 tbsp lemon juice
½ tsp mild chilli flakes
salt and freshly ground black pepper

For the belly of pork, preheat the oven to 150C/300F/Gas 2.

Place the pork belly in a deep roasting tin and pour over the beer– it should come about half-way up the pork belly.

Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.

Remove from the oven, drain off the liquid and let the meat cool completely.

For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.

Preheat the oven to 240C/475F/Gas 9.

Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.


Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

Cut the pork into squares and serve with salad or mashed potatoes

mix up some cornflower with cold water and add to the meat juices to get the very best gravy.

Similar to:

coq au vin

Leg of lamb


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