Dinner ideas

Maple-syrup-flavoured pork belly with pecans

maple-syrup-flavoured pork belly with pecans
2H 10M
2H 20M



1.Combine pork, syrup, stock, cinnamon, chillies, cloves, garlic and soy in saucepan large enough to hold pork in a single layer; bring to a boil. Reduce heat; simmer, covered, about 1½ hours or until pork is tender, turning pork every 30 minutes. Remove pork; cover to keep warm. Stir juice into braising liquid; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Strain sauce into small bowl.
2.Meanwhile, heat oil in large saucepan; cook silverbeet, stirring, about 5 minutes or until wilted.
3.Cut each pork piece into quarters. Divide silverbeet among plates; top with pork, drizzle with sauce then sprinkle with nuts. Serve with steamed basmati and wild rice blend, if desired.

Many cooks think pecans are only suitable used in desserts, but they are just as good in salads, stuffings and main courses. They are also great tossed in curry spices then roasted or coated in chocolate or toffee. Studies show that pecans contain the most antioxidants of any nut and about 60 per cent of their fat content are “good” monounsaturated fats. Ancho chillies, the most commonly used chilli in Mexico, are poblano chillies which have been dried. Having a fruity, sweet and smoky flavour, they measure about 8cm in length and are dark reddish brown in colour.


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