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Sticky Pork with Dandelion & Burdock

A delicious sticky pork recipe that mostly involves shoving it in the oven and leaving it!
Prep Time 4 hours
Cook Time 2 hours 20 minutes
Total Time 6 hours 20 minutes
Servings 2
Author Charlie H-S

Ingredients

  • I piece of pork belly around 450g in weight
  • 2 tsp ground coriander
  • 50 ml Manchester Gin other gins will work just as well, or vodka or bourbon if you prefer
  • 1 tbsp grated ginger
  • Juice of 1 lemon
  • 2 tbsp Dandelion & Burdock Syrup.

Instructions

  1. Put all the ingredients except the syrup into an airtight bag or container.
  2. Marinade the pork for at least 4 hours, if not overnight. Give it a little shimmy, or move it around in the bag as and when possible.
  3. When ready to cook, preheat to Gas Mark 3/170°C.
  4. Take the pork out of the bag/tub and put it in an oven dish.
  5. Strain the ginger out of the marinade and put the marinade into the dish too.
  6. Cover the dish with foil and put it into the oven for two hours.
  7. Grab a G&T or two while you wait.
  8. After the two hours, remove the pork from the dish, strain the remains of the marinade and the pork juiced into a pan and put it on the hob.
  9. Turn the oven up to Gas Mark 8/230°C.
  10. Add the syrup, and bring up to a boil.
  11. Simmer until it has reduced to a thick sticky syrup. Turn off.
  12. Put the pork back in the dish and put it into the hot oven.
  13. After 10 minutes, remove the pork and paint it with the syrup.
  14. Return it to the oven.
  15. After the final 10 minutes, remove the pork, pour over any of the remaining syrup and leave it to get sticky.
  16. Serve with fried rice, or baked potato and salad.

Recipe Notes

If you can't get a whole piece of belly pork, you can use slices instead. However, you need to reduce the initial cooking time by half - so only put it in for half an hour.