Honey-glazed Pork Belly with Apple and Mustard Mash

Sweet notes of honey and apple cut through the rich meaty flavour of James Tanner's delicious pork dish
By James Tanner
Honey-glazed Pork Belly with Apple and Mustard Mash
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 x 800 g pork belly
  • 1 carrot
  • 1 head celery
  • 1 head garlic
  • 2 bay leaves
  • 6 peppercorns
  • 375 ml white wine
  • 1.2 litres chicken stock
  • 3 tbsp clear honey
  • salt and black pepper

For the sauce

  • 150 ml red wine
  • 400 ml beef stock

For the mash

  • 3 large potatoes
  • 1 Bramley apple
  • 1 tbsp English mustard
  • 60 g butter


1. Preheat oven to 200C/gas 6.

2. Put the pork belly in a deep roasting tray with the carrot, celery stalks, garlic, bay leaves and peppercorns. Pour over the white wine and chicken stock.

3. Cover with aluminium foil and braise for 2 hours 20 minutes, or until tender.

4. Remove the pork from the stock and drain on a wire rack, while keeping warm.

5. For the sauce, reduce the red wine by half in a small saucepan. Pour in the beef stock and cook until reduced by half again; keep warm.

6. To make the mash, peel and quarter the potatoes, and cook in a large pan of boiling, salted water until tender - about 15-20 minutes.

7. Meanwhile, peel, core and chunk the apple. Heat a teaspoon of the butter in a small saucepan, tip in the apple and cook to a puree.

8. Carve the pork belly into 3.5cm slices. Pour a ladleful of the cooking juices and the honey into a small saucepan. Bring to a simmer and reduce, before glazing the pork belly slices with the reduced honey syrup.

9. Drain the potatoes and mash with a potato masher or ricer. Combine the potato with the apple puree, mustard and remaining butter; season to taste.

10. To serve, gently warm the sauce and whisk in a knob of cold butter. Dollop the warm mustard mash on the plate and top with the glazed pork belly and a drizzle of the sauce.

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