https://www.cutoutandkeep.net/projects/glazed-pork-belly-canape • Posted by Miranda C.
A sticky, sweet and salty delicate canape. It is a great addition to any party food platter and super easy to make!
A sticky, sweet and salty delicate canape. It is a great addition to any party food platter and super easy to make!
Start this recipe the day before it is needed!! Make your pork belly marinade first. Mince the garlic and add to a bowl with the soy sauce, honey and oil. Combine together with a spoon.
Slice the raw pork belly into roughly even squares/ pieces. Add the pork belly to the bowl containing the marinade and coat all the pieces. Cover and leave in the fridge over night (8 -12 hours).
Remove the pork belly pieces from the marinade and place them on a baking tray (lined with baking paper). KEEP THE REMAINING MARINADE ( you will need it to glaze later). Cook the pork belly in the oven (180°C) for 15-25 minutes (this will depend on how big your pork belly pieces are).
Whilst the pork belly is cooking you can pickle the cucumber. Using a vegetable peeler peel the full length of the cucumber. Keep peeling the cucumber until you get to the fleshy middle part and then turn the cucumber and continue making ribbons. When you have enough ribbons put them in a bowl then cover with the vinegar, salt, pepper, sugar. Stir the cucumber and allow to sit until ready to use.
With the remaining marinade, add it to a frying pan and reduce down until thickened. (If you reduce too much you can just add some water so that you can get it to a coating consistency). Leave on a very low temperature just to keep warm whilst you're waiting for the pork belly to cook.
When the pork belly is cooked, add them to the pan and coat with the glaze. Whilst they are glazing grab some cocktail sticks and thread the pickled cucumber onto them, sprinkle the pork belly pieces with crispy onions before putting them on the cocktail stick. Serve immediately whilst warm.