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Pork Belly Steak, Maple, Balsamic Glaze
Pork Belly Steak, Maple, Balsamic Glaze – - Recipe

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.

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Pork Belly Steak:

Maple Glaze:

  • Water 2.0 l
  • Balsamic vinegar 50.0 ml
  • Maple syrup 100.0 ml

BBQ Corn:

Preparation

  1. 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.

  2. Maple Glaze:

    • Strain the maple glaze from the belly and reduce in a pot until sticky.

  3. 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.