Crusted Pork Belly with Corn Textures and Charred Bok Choy

Indulge in succulent crusted pork belly paired with a medley of corn textures and perfectly charred bok choy, all drizzled with a tangy balsamic jus. This dish is a delightful balance of flavors and textures, perfect for a gourmet experience at home.

Steps

1. Preheat your oven to 180°C (350°F). 2. Score the skin of the pork belly and rub with olive oil, salt, black pepper, and smoked paprika. 3. Place the pork belly in a roasting tray and roast for 45 minutes, or until the skin is crispy and the meat is tender. 4. Meanwhile, prepare the corn textures: In a small pan, heat a little oil and sauté the corn kernels until golden. Add cornmeal to create a crunchy topping. 5. For the charred bok choy, heat a grill pan over high heat, cut bok choy in half lengthwise, and grill for 2-3 minutes until charred and tender. 6. To make the balsamic jus, combine balsamic vinegar, honey, and stock in a saucepan; simmer until slightly thickened. 7. Slice the pork belly and arrange on a plate with corn textures and charred bok choy. Drizzle with balsamic jus and garnish with fresh herbs.

100g pork belly 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 50g corn kernels (fresh or frozen) 1 tablespoon cornmeal 1 small bok choy 1 tablespoon balsamic vinegar 1/2 tablespoon honey 1/4 cup chicken or vegetable stock Fresh herbs (for garnish)