Gluhwein Pork Belly Bites Recipe
The flavour of these rich and indulgent gluhwien pork belly bites is designed to invoke memories of Christmas markets around the world; they are guaranteed to raise a smile!
Servings 2 Servings
Calories 960kcal
Ingredients
- 400 g Pork Belly 14oz
- 2 Cinnamon Sticks
- 2 Blades of Mace
- 8 Cloves
- 3 Star Anise
- 250 ml Red Wine 1 Cup
- 50 ml Red Wine Vinegar 3 tablespoon + 1 teaspoon
- 75 g Dark Brown Sugar ½ Cup
- 1 Orange Zest only
- 1 tablespoon Salt
- 12 Black Peppercorns
- 1 tablespoon Cooking Oil
Instructions
- Cut the pork belly into cubes 25mm (1") in profile.
- Place about 5cm (2") of water in a 28cm or 11" heavy-based frying pan or skillet 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 foam that forms.
- Pass the pork through a sieve and return the pan to the stove over a medium-high heat. When it's hot, add the oil and the pork and spices, fry for 3-4 minutes until lightly coloured.
- Drain off any fat in the pan, then 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 if required. 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.
Notes
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.
Nutrition
Serving: 1 | Calories: 960kcal | Carbohydrates: 55g | Protein: 47g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 32g | Cholesterol: 168mg | Sodium: 806mg | Fiber: 5g | Sugar: 43g
