Pork Belly Steak, Maple, Balsamic Glaze
A festive favourite for your Christmas menu. This sticky, dark glazed pork belly steak is fast and easy to prepare for service, plus it's rich in flavor.
Ingredients
Pork Belly Steak:
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Pork belly 3.0 kg
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Maple Glaze:
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Water 2.0 l
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Balsamic vinegar 50.0 ml
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Maple syrup 100.0 ml
BBQ Corn:
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Corn cobs, cut in half 5.0 pc
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Oil 50.0 ml
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Buttermilk 25.0 ml
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Tabasco sauce 15.0 ml
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Parmesan cheese
Preparation
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Pork Belly Steak:
- Rub the pork belly with Knorr Professional Chicken Seasoning Powder & Knorr Demi Glace Brown Sauce Mix. Combine the maple glaze ingredients together and add to the pork, cover and bake for 1½ hours at 160 degree Celsius.
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Maple Glaze:
- Strain the maple glaze from the belly and reduce in a pot until sticky.
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BBQ Corn:
- Blanch the corn, drain, drizzle with a little oil and cook on the BBQ. Combine Hellmann's Classic Mayonnaise, buttermilk and Tabasco, and drizzle over the corn. Grate over the parmesan.
