Slice the pork belly and serve with a side of sweet potato and chilli pickle.
Crispy Pork Belly with Sweet Potato and Chilli Pickle
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
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