Milk and honey-braised pork belly: A sweet and crispy flavour bomb

The honeyed milk gives the pork a sweet flavour as well as tenderising the meat in this milk-and-honey-braised pork belly from MasterChef runner-up Omar Foster. Popping the pork under the grill after braising gives it that lovely crispy finish.

Serves: 4

Prep time: 20 mins | Cook time: 1 hr 40 mins

Ingredients:

1 (500g) pack pork belly slices, cut into 2.5 cm-thick pieces

500ml whole milk

500ml chicken stock, hot

2 tbsp dark soy sauce

150g runny honey

5 cm piece ginger, peeled and chopped

2 salad onions, roughly chopped

2 tbsp fennel seeds

2 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp olive oil, for brushing

1 (200g) pack rice noodles

1 (240g) bag baby spinach

100g radishes, finely sliced

2 tbsp chilli oil (optional)

Method:

1. Preheat the oven to 180C/160C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water.

2. Meanwhile, combine the milk, stock, soy and honey in a pan. Add the ginger, salad onion, fennel, cumin and coriander seeds. Heat until bubbling.

3. Put the pork belly pieces in a deep ovenproof dish and pour over the broth. Braise in the oven for 90 mins or until tender.

4. Preheat the grill to high. Drain the broth through a sieve into a clean pan; reserve. Transfer the pork to a lined baking tray and pat dry. Brush with the olive oil and grill for 2 mins on each side or until crispy.

5. Meanwhile, cook the noodles to pack instructions, adding the spinach for the final minute to wilt; drain and divide between bowls. Spoon over a little of the broth, then top with the pork, radish and a drizzle of chilli oil, if using. Leftovers will keep chilled in an airtight container for 2-3 days.

Recipe from OcadoLife at Ocado.com