Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!
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 chicken stock – 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.
For the salad, whip the feta, yoghurt and ground cumin together in a bowl. Season with salt and freshly ground black pepper then place in a clean bowl with the salad leaves. Mix well, then sprinkle with the cumin and sesame seeds.
Cut the pork into squares and serve with the salad.
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James Martin is joined by top chef Tom Kitchin for the cooking show.
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