How to make Honey Caramelized Pork With Champagne Jelly

Hello there, food enthusiasts! It’s Mark Zoch here from The Dinner Dude, and I’m thrilled to share with you one of my culinary adventures. Today, we’re going to delve into the sweet and savory world of “Honey Caramelized Pork with Champagne Jelly“. This delightful dish has become a staple in my household, and I’m eager to show you why. So sit back, relax, and let’s go on a flavorful journey together.

Pairing this lustrous, sweetened meat with Champagne Jelly is an act of balancing contrasts: the tender succulence of the caramelized pork against the cool, quivering jelly that bursts with subtle notes of celebratory bubbles. Each spoonful of this jelly is a testament to craftsmanship, requiring precision and care synonymous with toasting the high points of life.

Honey Caramelized Pork With Champagne Jelly

Honey Caramelized Pork with Champagne Jelly
A close-up shot of the Honey Caramelized Pork with Champagne Jelly, showcasing the beautiful caramelization and the shimmering jelly


This delicious recipe takes inspiration from the sardinian “porceddu”, usually cooked beside the fire on a vertical grid. We decided to do it in the oven, which is usual too, combining the incredible savor of the honey glazed meat with steamed apples and champagne jelly.
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Course: Main Course
Cuisine: American
Keyword: pork, white wine
Prep Time: 50 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 35 minutes
Servings: 7 people
Calories: 153kcal
Cost: $40


1 large saucepan
1 oven
1 laurel leaf


  • 2 kg pork meat
  • 4 cloves garlic
  • 1 tablespoon juniper berries
  • A laurel leaf
  • Salt - black pepper
  • Extra virgin olive oil
  • 20 gr honey
  • 4 apples
  • 1 little piece of cinnamon

For the marinade

  • 1/2 bottle white wine
  • 1 orange
  • 1 lemon

For the champagne jelly

  • 500 ml champagne
  • 300 ml water
  • 60 gr sugar
  • 4 isinglass sheets


  • Marinate the pork meat with half bottle of white wine, 1 orange and 1 lemon cut in big pieces. Leave it in this marinade for 3 hours. When time has come, throw away the marinade and take a large saucepan: put oil first, add the 4 garlic cloves, the juniper, a laurel leaf, the glass of wine.
  • Heat the oven at 180°C (static oven), 170°C (ventilated oven) and meanwhile massage the meat with salt and pepper well distributed. Put the pork directly on the oven tray and then into the oven for 90 minutes paying attention to cook it in a uniform way.
  • While the pork meat is cooking, peel the apples, remove the core and cut them into slices; put them into a steaming pan with a laurel leaf, the little piece of cinnamon, half glass of water and cover. Let them cook till they are soft enough: turn the heat off and leave aside.
  • When time has passed by, take the pork meat out of the oven and using a brush distribute the honey on the skinny part. Put the pork in the oven again, living the skin upside so that it will become crusty and crunchy enough. After around 10 to 15 minutes, turn the oven, cut and serve with the champagne jelly.
  • Take a saucepan, add sugar and water and get it to boil at a medium heat; when it starts to boil, low the heat and live it boiling for 5 minutes.
  • Take a bowl, add the champagne and the 4 isinglass sheets, let it like this for 5 minutes about mixing once at a time till the sheets has softened enough.
  • At this point remove the sheets, squeeze and add them to the water and sugar syrup. Whisk very well till the isinglass sheets have completely dissolved into the syrup.
  • Put the syrup and add it to the champagne, whisk till is going to be homogeneous. Leave to cool completely, cover with cling film and transfer it in the fridge for 1 hour at least: your jelly is ready now to accompany the pork meat.
  • We recommend to take the jelly out of the fridge at least half an hour before serving so it will not be too cold.



In this recipe you can use pork ribs. You can substitute the champagne wine with a red wine using the same procedure, it depends on your taste too. You can add other fruit too, such as pears and boiled chestnuts.
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Calories: 153kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 9mg | Potassium: 238mg | Fiber: 3g | Sugar: 25g | Vitamin A: 102IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Exploring New Cooking Methods: Honey Caramelized Pork With Champagne Jelly

Honey Caramelized Pork with Champagne Jelly
The process of caramelizing the pork with honey – a crucial step in creating the Honey Caramelized Pork with Champagne Jelly

If you have a sous vide machine at home, it can be a game-changer for this dish. The sous vide method involves vacuum-sealing the pork in a bag and cooking it in a water bath at a precise temperature. This technique ensures the pork is evenly cooked and incredibly tender. For the honey caramelization, after the sous vide process, sear the pork in a hot pan with honey until it forms a beautiful caramelized crust. The champagne jelly remains the same – a delightful companion to the succulent pork.

A pressure Cooker can also be a great tool for this recipe. It significantly reduces the cooking time while still delivering a flavorful result. To adapt the recipe for a pressure cooker, first, sear the pork in the cooker without the lid to get a nice brown crust. Then add the honey and other ingredients, close the lid, and let the pressure cooker work its magic. The high-pressure environment will infuse the pork with the sweet honey flavors, creating a mouthwatering result.

If you’re a fan of outdoor cooking, why not try grilling the pork? Grilling imparts a smoky flavor that can add an exciting twist to the honey caramelized pork. Marinate the pork in honey and your choice of spices, then grill it over medium heat until it’s perfectly cooked. Remember to baste it with more honey towards the end for that irresistible caramelized finish. Pair it with the champagne jelly, and you’ve got a fantastic BBQ dish!

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Tips for making Honey Caramelized Pork with Champagne Jelly

Honey Caramelized Pork with Champagne Jelly
A snapshot of the champagne jelly, the perfect accompaniment to the Honey Caramelized Pork

Cooking Tips – Unlocking The Magic

Creating a dish as sumptuous and celebratory as Honey Caramelized Pork with Champagne Jelly requires both a gentle hand and a spirit full of joy. Much like painting a canvas or composing a melody, cooking is an art that stirs the soul and brings to life the deepest emotions on our plates.

Approaching the pork, I am filled with respect for the ingredient, knowing well the journey it has taken to reach my kitchen. As each slice meets the heat, the honey’s golden hues begin to bubble and cling to the pork, transforming it into a caramelized treasure. This is not just a step in the recipe; it is alchemy. The air fills with a sweet and savory perfume, promising delights to come.

When preparing champagne jelly, there’s a similar sense of enchantment. Mixing the champagne with gelatin feels like capturing effervescence within a spellbound potion. Watching as it sets into delightfully wobbly form, I recall toasts of celebrations past, each spoonful intended to capture that fleeting magic.

Taking the time to let the pork marinate in honey infuses not only flavor but intention into the meat. It slowly soaks up the sweetness, reminding us that patience often yields the richest results. The act of caramelizing takes a watchful eye, for one must find the balance between achieving that perfect bronzed crust and preventing bitterness. It’s true what they say—there’s a fine line between sweet success and overdone.

Serving Suggestions – The Art of Presentation

 Honey Caramelized Pork
An overhead shot of the Honey Caramelized Pork with Champagne Jelly served with a glass of champagne, ready for a delightful dining experience

When it comes to serving Honey Caramelized Pork with Champagne Jelly, each component of the dish offers a playground for the senses. The delicate balance between the sweet, rich pork and the effervescent brightness of the jelly creates a beautiful marriage on the plate that is both visually stunning and mouthwateringly aromatic.

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Place the glossy, honey-coated pork as the star in the center of a pristine white plate. The golden amber hue of its caramelized crust begs to be admired before being savored. A quenelle or dollop of the shimmering Champagne Jelly can sit gracefully beside it or artistically streaked across the plate, inviting tantalizing tastes between the meat’s richness and the jelly’s vivaciousness.

To complement the indulgence of the dish, consider pairing with a side of creamy mashed potatoes, their velvety texture playing foil to the pork’s caramelization and the jelly’s subtle pop. A light, crisp green salad dressed with a vinaigrette will balance the sweetness and refresh the palate bite after bite.

The nuanced flavors in the dish would be well accompanied by a glass of bubbly — perhaps the very same Champagne or sparkling wine used in making the jelly. Its acidity and bubbles will cut through the richness of the pork, creating a harmonious dining experience.

Embellish with something green, such as a sprig of fresh thyme or a scattering of microgreens, to add delicate color contrast and freshness that elevates the beauty of the dish without overpowering its intrinsic flavors.

Serve the pork warm, ensuring that its tender succulence is at its peak, while offering the Champagne Jelly chilled to reinforce the contrasting temperatures, enhancing the sensory experience of the dish. For those who love a touch of crunch, offer some lightly toasted slices of baguette or artisanal bread. They can be used to spread the jelly or to create small delicious bites layered with pork and jelly together.

FAQs – Answering Your Queries

  • Can I use other types of meat for this recipe? Absolutely! Although I prefer pork, this recipe also works well with chicken or turkey.
  • What if I don’t have champagne for the jelly? No worries! You can substitute the champagne with any dry sparkling wine.
  • Can I make the champagne jelly ahead of time? Yes, you can. In fact, I recommend it. Allowing the jelly to set overnight enhances its texture and flavor.
  • What’s the best cut of pork to use for this recipe? I personally love using pork loin for its tenderness and flavor, but feel free to use your preferred cut.
  • How do I store leftovers? Store any leftover pork in an airtight container in the refrigerator. The jelly can be stored separately in a covered container.


As we come to the sweet, sticky end of our Honey Caramelized Pork with Champagne Jelly story, it feels like the last note of a symphony lingering in the air—a note that resonates with richness and refined delight. This dish, with its lustrous glaze and effervescent accompaniment, embodies all that we at The Dinner Dude hold dear: innovation in the kitchen, respect for traditional ingredients, and a commitment to crafting meals that make any occasion feel special.

Thank you for embarking on this culinary escapade with us. We hope this blog post has inspired you to recreate the magic in your own kitchen, and we encourage you to carry the spirit of celebration with you long after the last morsels have disappeared.

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