Eskort

Crispy Pork Belly with Sweet Potato and Chilli Pickle

Prep Time

10min

Cook Time

120min

Total Time

130min

Serves

4

Ingredients

  • Crispy Pork Belly
  • 1 Eskort Pork Belly
  • 15ml (1 tbsp) coarse salt
  • Sweet Potato and Chilli Pickle
  • 500g orange sweet potatoes, thinly sliced
  • 2 red chillies, chopped
  • 4 rooibos tea bags
  • 2 garlic cloves, crushed
  • 30ml (2 tbsp) fresh thyme, chopped
  • 250ml (1 cup) white vinegar
  • 250ml (1 cup) red wine vinegar
  • 500ml (2 cups) brown sugar
  • 125ml (½ cup) water

Method

  • Preheat the oven to 220°C.
  • Crispy Pork Belly
  • Line an oven dish with greaseproof paper, add the pork belly and rub with the coarse salt.
  • Transfer to the preheated oven and bake for two hours until golden brown and crispy.
  • Sweet Potato and Chilli Pickle
  • Heat a saucepan over a moderate heat, add all the pickle ingredients and boil for ten minutes.
  • Add the pickle to a sterilised bottle and seal while hot.

Serve

Slice the pork belly and serve with a side of sweet potato and chilli pickle.

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