Pork Belly Steak:

Maple Glaze:

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

BBQ Corn:

  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.