Sticky pork belly bites wrapped in a gluhwein inspired, red wine & brown sugar glaze flavoured with cloves, cinnamon, mace, & star anise.
Mulled Wine Pork Belly Chunks
I adore pork belly, a cheaper cut of meat that is only rivalled by the pork knuckle when it comes to flavour as far as I am concerned!
Thanks to it’s huge flavour it is equally adept with sitting alongside bold sauces and glazes.
This recipe does that with flavours from every European themed Christmas market around the world.
Whether you call it gluhwein, mulled wine, forralt bor or glögg, the taste and aroma is quintessentially winter!
These pork belly bites fill your house with that aroma and the sticky brown sugar glaze doubles down on the flavour.
We have mace, cloves, star anise, cinnamon, and cloves all mingling in the sweet and sticky glaze.
As I have mentioned, I love pork belly and buy it in big slabs. I then cut it up into portions.
You are likely much better off speaking to a butcher about a nice piece of pork belly rather than your supermarket.
The meat should be pink and the fat should be creamy and white.
The technique I use to prepare this pork is identical to my sticky pineapple pork belly. That recipe has a video so click through and take a look if you need some help.
The red wine you choose for these pork belly cubes should be good drinking wine. But don’t go crazy with something expensive!
You want something pretty young and unoaked and most importantly something fairly dry. I personally favour a Syrah or a Shiraz but a merlot would work well.
I like to use red wine vinegar to keep the whole thing neat and tidy.
However, this recipe works just as well with white wine vinegar or even apple cider vinegar. It exists to provide a sour counterpoint to the sweetness and does not impart a huge flavour.
I love serving this recipe with some perfectly cooked salty potatoes.
They even work well with a Waldorf salad, just be sure to scale back on the dressing on the salad to avoid things getting all a bit icky.
But these gluhwein pork belly bites also make the perfect communal appetizer or canape.
You can make them up in advance and keep them war or reheat them.
Then serve them slightly warmed on cocktail sticks with a sharp cheddar cheese for a spectacular party nibble.
The flavour of these rich and indulgent gluhwien pork belly bites are designed to invoke memories of Christmas markets around the world, they are guaranteed to raise a smile!
- 400 g (14 oz) Pork Belly
- 2 Cinnamon Sticks
- 2 Blades of Mace
- 12 Cloves
- 3 Star Anise
- 250 ml (1 Cup) Red Wine
- 50 ml (3 Tbsp + 1 Tsp) Red Wine Vinegar
- 75 g (1/2 Cup) Dark Brown Sugar
- 1 Orange (Zest only)
- 1 Tbsp Salt
- 12 Black Peppercorns
- 1 Tbsp Cooking Oil
- Cut the pork belly into cubes 25mm in profile.
- Place about 5cm (2") of water in a heavy-based pan and bring to a boil.
- Add the cinnamon sticks, mace, star anise, cloves, peppercorns, and salt to the pan along with the diced pork.
- Simmer for 20 minutes skimming off any "scum" that forms.
- Pass the pork through a sieve and return the pan to the stove over a medium-high heat.
- When hot add the oil and the pork and spices, fry for 3-4 minutes until lightly coloured.
- Drain off any fat in the pan.
- Add the red wine, red wine vinegar, and dark brown sugar and reduce the heat to medium-low.
- Allow this to bubble down gently for 60-70 minutes stirring occasionally.
- Taste this sauce after 10 minutes and add more salt to taste. Remember the glaze will reduce so the intensity of the salt will increase.
- Zest the orange and add the zest for the final 10 minutes of the cooking time.
If it looks as though the pan is going to dry out too quickly add a little water. You could even squeeze in a little of the juice from the zested oranges.
Amount Per Serving: Calories: 960Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 168mgSodium: 806mgCarbohydrates: 55gFiber: 5gSugar: 43gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.