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Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree

Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree // Karista's Kitchen  

Tis the season for Honey Dijon Glazed Pork Belly!  And of  course, festive celebrations, meeting friends for a holiday toast, gathering with loved ones from near and far and indulgent tastes that make this time of year so memorable.

Honey Dijon Glazed Pork Belly // Karista's Kitchen

When I think of holiday cuisine, the word decadence comes to mind, like this Honey Dijon Glazed Pork Belly.  Food prepared with occasional ingredients and with a bit more effort and time.  Although the holidays can be a flurry of activity for me, I adore preparing this pork belly for guests.  Once you taste it, you’ll know why it’s worth the extra time and effort.

Honey Dijon Glazed Pork Belly with White Bean Puree // Karista's Kitchen

This past year one of my absolute favorite Napa wineries, Rocca Family Vineyards,  asked me to develop a recipe to pair with one of their award winning wines.  This Honey Dijon Glazed Pork Belly with Rosemary White Bean Puree proved to be the perfect pairing with the 2009 Rocca Merlot.  An elegant, bright but balanced wine that feels like velvet on the tongue.  The bright flavor of the fruit has a lovely and spicy finish complimenting the rich flavors of the pork belly and earthy rosemary in the white bean puree.

Pork belly is a lush cut of pork that can feel lavish and festive. It’s often served as an entree but I prefer serving this sensuous dish as a first course over a fresh rosemary white bean puree – opulent in flavor and perfectly complimentary to the sweet and spicy glaze and rich meat of the pork belly.

Honey Dijon Glazed Pork Belly is of those recipes you’ll dream about; and you’ll want to include it on your holiday menu every year. I promise, it’s that good! 😉

Delicious Holiday Wishes to you!

Karista

Honey Dijon Pork Belly with Rosemary White Bean Puree

Serving Size: 6-8 as a starter or 3-4 as an entree

Honey Dijon Pork Belly with Rosemary White Bean Puree

Ingredients

    For the Pork Belly
  • 3-4lbs pork belly
  • Salt and Pepper
  • 3 3-inch thyme sprigs, leaves removed
  • ¼ cup honey
  • 3 tablespoons Dijon mustard
  • Chopped fresh Italian parsley for garnish
    For the Rosemary White Bean Puree
  • 1 15oz can organic cannellini beans
  • ½ teaspoon coarsely chopped fresh rosemary leaves
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • Salt and fresh cracked black pepper to taste

Instructions

For the Pork Belly
  • Preheat the oven to 450 degrees F.
  • Score the fat (or the skin) on the belly and season both sides with salt and pepper. Mix together the thyme leaves, honey and Dijon. Set aside.
  • Place the scored pork belly in a baking dish, or on a rimmed, lined baking sheet. Brush with most of the honey Dijon mixture, reserving a little for mid-roast basting, trying to get as much in the crevices as possible.
  • Roast the pork for 15 minutes at 450F. Then lower the heat to 325 degrees F. Continue cooking, basting mid-roast with the honey Dijon mixture. Roast for about 2 – 2/12 hours or until the pork belly is done. The top of the pork should be brown and toasty and look delicious.
  • Remove the pork from the oven and tent with aluminum foil for about 10 minutes to allow all the lovely flavors to re-distribute through the meat and let the fat drain to the bottom of the pan.
  • Transfer the pork belly to a large cutting board and either slice or cut small squares.
  • Place the Rosemary White Bean Puree on a large platter or on individual plates. Top the bean puree with the slices or squares of pork belly and garnish with a few fresh thyme leaves or chopped fresh Italian parsley.
  • Serve immediately and enjoy.
  • For the Rosemary White Bean Puree
  • In a small sauté pan add the oil and heat over low heat. When the oil is warm, sauté the garlic and rosemary just until fragrant. Don’t brown the garlic or it will taste bitter.
  • Add the beans and garlic, rosemary olive oil to a blender or food processor and pulse until pureed. Season to taste with salt and pepper.
  • This puree is also delicious served with slow cooked Italian pork roast or grilled pork chops.
  • Notes

    When purchasing pork belly, look for cuts that have a small amount of fat over the outside of the pork belly and meat that is firm with a small amount of marbling. Often a butcher can custom cut a pork belly to your specifications, so don't hesitate to ask. You can purchase a pork belly with or without the rind. If you choose a pork belly with a rind you may want to use a clean box knife or a very sharp knife to score the rind.

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    21 Comments

  • Reply
    frugalfeeding
    December 12, 2014 at 3:12 am

    Beautifully cooked and presented!

    • Reply
      Karista
      December 12, 2014 at 6:29 am

      Thanks Nick! Nothing like a beautiful slice of pork belly 🙂 One of my favorite indulgences. Wishing you a very Happy Christmas!

  • Reply
    Joan Thompson
    December 12, 2014 at 3:30 am

    This sounds delicious, but because of our community, I doubt I can purchase pork belly!. I will try substituting chops. Question, do you drain the beans before blending?

    • Reply
      Karista
      December 12, 2014 at 6:28 am

      Hi Joan,
      Chops or a pork tenderloinor even a pork roast would be lovely with the glaze. I live in a small community so sometimes finding a pork belly can be challenging. But, my butcher will order them for me. 🙂
      For this white bean puree, I do drain the beans but don’t rinse them. They need just a bit of liquid for ease of stirring. Enjoy!

      • Reply
        Joan Thompson
        December 12, 2014 at 9:28 am

        Many thanks Karista…I’m trying this tonight with pork tenderloin!

        • Reply
          Karista
          December 12, 2014 at 3:57 pm

          Fabulous! Enjoy!

  • Reply
    Claire
    December 12, 2014 at 7:16 am

    This looks delicious – perfect for serving at Christmas Eve , where we indulge in sharing fabulous “starters” only. What a great recipe!

    • Reply
      Karista
      December 12, 2014 at 3:56 pm

      Thank you so much Claire! We do something similar on Christmas Eve. 🙂 So much fun to nibble on such lush starters. Wishing you the happiest of Holidays!

  • Reply
    Alyssa (Everyday Maven)
    December 12, 2014 at 11:38 am

    This sounds unbelievable Karista! I am drooling at it and at the wine – can’t wait to have a glass again 😉

    • Reply
      Karista
      December 12, 2014 at 3:58 pm

      Oh I remember being pregnant and not able to enjoy wine. I think that was one of my first indulgences after my girls were born. A little glass of wine. Lol! Wishing you the happiest of Holidays and good health!

  • Reply
    Ksenia
    December 12, 2014 at 1:23 pm

    What a mouthwatering meal and a great paring!

    • Reply
      Karista
      December 12, 2014 at 3:59 pm

      Thanks Ksenia! I am not kidding when I tell you the Rocca 2009 Merlot is lush! Unbelieveably full bodied for a merlot, so velvety. Happy Holidays! Are you in NYC for the holidays?

  • Reply
    Rosemary Mullally
    December 12, 2014 at 5:48 pm

    Wonderful.

    • Reply
      Karista
      December 15, 2014 at 12:59 pm

      Thank you Rosemary! Wishing you and your family a very Happy Holiday!

  • Reply
    Alice @ Hip Foodie Mom
    December 12, 2014 at 7:54 pm

    Karista, haha Merlot must be the wine of the season! 🙂 I absolutely love pork belly and love how you prepared it here with the rosemary white bean puree . . looks delicious and so elegant! I will definitely check out the Rocca website!

    • Reply
      Karista
      December 15, 2014 at 1:03 pm

      Thank you Alice. Rocca Merlot is so lush, so velvety yet full bodied. At first it sort of surprised me, although a lovely surprise. You will love them! Oh, and pork belly. I could eat that every week. Sometimes I don’t puree the white beans and serve them as a side with a pork roast. 🙂

  • Reply
    Patricia Neill
    December 14, 2014 at 10:38 am

    This makes me sooooo hungry.

    • Reply
      Karista
      December 15, 2014 at 12:56 pm

      Thanks Tricia! My family LOVES prime rib. Way too much. Miss you and wishing you and your beautiful family a very Happy Holiday!

    • Reply
      Karista
      December 15, 2014 at 12:59 pm

      So I said Prime rib which they love but I meant pork belly! Sheesh! I’m kind of a maniac today. Lol! xo

  • Reply
    Virginia Payne
    December 17, 2014 at 7:02 am

    Love this! And I have pork belly in the freezer! 🙂

    • Reply
      Karista
      December 17, 2014 at 9:37 am

      I love when that happens! Having ingredients on hand and I don’t have to run around town hunting them down. Lol! Happy Holidays!

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