HONEY MUSTARD PORK BELLY ROAST


Ingredients:

2 kg whole MONTEREY PORK BELLY, skin removed
1/4 cup honey
4 tbsp whole grain Dijon mustard
3 cloves garlic, sliced
2 tsp dried rosemary
1/2 tbsp crushed peppercorns
2 tsp iodized fine salt

Gravy:

1/3 cup MAGNOLIA GOLD BUTTER UNSALTED
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 cups pork stock
1 tbsp Worcestershire sauce

Procedure:

  1. Score or do shallow grid- shape cuts on fat part of meat. Pat dry.
  2. Combine rub ingredients in a small bowl and mix well. Rub pork with mixture and place meat fat side up onto baking tray. Cover with foil and roast meat at 330° for 2 hours and 30 minutes. Remove foil and roast for another 30 minutes at 380°F.
  3. Make gravy by melting butter in a saucepan, and then add flour while stirring continuously. Add stock. Let simmer, while stirring continuously, for 2-3 minutes before adding Worcestershire sauce and pepper. Simmer for another 3 minutes until sauce thickens. Set aside.  

 

Makes 11 servings.

(Yield: 11 (1-inch) pork slices & 2 cups gravy/1 slice & 3 tbsp gravy per serving)

 

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