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.

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.
No ratings yet
Print Pin Recipe Rate
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.
Share on Facebook Share on Twitter
READ MORE  How to make Monkfish medallions in almonds and pistachio crust


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.

Pin Recipe

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

Sous Vide Style

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.

Pressure Cooker Magic

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.

Grill It Up

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.

READ MORE  Savory Delight: Beef Tenderloin Chimichurri with Roasted Broccoli Recipe

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!

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

You have asked for cooking tips? Here are some I’ve personally crafted over time.

  1. Patience is Key: When caramelizing the honey, slow and steady wins the race. You don’t want to rush this step as it brings out the deep flavor of the honey.
  2. Quality Matters: Always use high-quality pork. It’s the star of the dish, so go for the best cut you can find.
  3. Champagne Selection: Opt for a dry champagne or sparkling wine for the jelly. The slight bitterness complements the sweetness of the honey and pork beautifully.

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

Now, let’s talk about serving this masterpiece.

Plating is Key: Place slices of the honey caramelized pork elegantly on a plate, and spoon a dollop of the champagne jelly on the side. A sprig of fresh mint or basil on top adds a pop of color and freshness.

Pairing Suggestions: This dish pairs wonderfully with a glass of the same champagne used in the jelly. The similarity of flavors creates a seamless dining experience.

Side Dishes: For sides, consider something light and refreshing to balance the richness of the pork. A simple green salad or steamed vegetables would be perfect.

READ MORE  How to make Seabass with orange and ginger sauce

FAQs – Answering Your Queries

  1. Can I use other types of meat for this recipe?
    • Absolutely! Although I prefer pork, this recipe also works well with chicken or turkey.
  2. What if I don’t have champagne for the jelly?
    • No worries! You can substitute the champagne with any dry sparkling wine.
  3. 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.
  4. 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.
  5. 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.

Cooking is an art, and like any art form, it’s all about exploration and personal touch. The next time you cook Honey Caramelized Pork with Champagne Jelly, remember these tips and bring your own unique flair to the table. After all, the best ingredient is always love. Happy cooking!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top