Pork is definitely one of the most versatile of all the meats when it comes to cooking. It takes the flavors of sweet, spicy and savory so well. Pork is typically paired with apple so I decided to experiment a little here and see how far I could push the sweetness. The result here is so morish I didn’t even serve the pork with anything because it was eaten directly from the tray.
700g pork belly
2 tins of peaches
Hot sauce (Shiracha, Franks or Tabasco)
Dry pork with kitchen paper and place on a wire rack tray. Pour peaches and syrup in to a food processor with one tablespoon of hot sauce, one tablespoon of honey and pinch of salt. Blend until smooth. Taste and add more hot sauce and honey if needed. Pass the blended peaches through a sieve to get a smoother purée. Cook pork at 160C for around 3 hours. While cooking the pork baste it with the peach purée and turn the meat every 30 minutes. The final result will be a sticky glazed delight.