Carve the pork belly and serve with a portion of salad on the side.
Ginger Beer-Braised Pork Belly with Plum, Aubergine & Pak Choi Salad
Ingredients
- Ginger Beer-Braised Pork Belly
- 1 kg Eskort Pork Belly, rind removed
- 1 L (4 C) ginger beer
- 4 cloves garlic, crushed
- 60 ml (¼ C) ginger root, chopped
- salt and pepper to taste
- Plum, Aubergine & Pak Choi Salad
- 4 plums, quartered and pips removed
- 2 large aubergines, quartered
- 3 handfuls Pak Choi leaves
- 60 ml (¼ C) sesame seeds
- 30 ml (2 T) soy sauce
- 15 ml (1 T) light brown sugar
- 60 ml (¼ C) lime juice
- 15 ml (1 T) salt
- 60 ml (¼ C) sunflower oil
- Allergens
- This recipe contains soy (soya) and sesame seeds.
- Substitutions
- Pork Belly (soy): Use Eskort Smoked Belly Ribs.
- Soy Sauce (soy): Use coconut aminos.
- Sesame Seeds: Use crushed sunflower seeds or omit seeds from the recipe entirely.
Method
- Ginger Beer-Braised Pork Belly
- Preheat the oven to 200°C.
- Rub the pork belly with salt and pepper and place in a deep oven pan.
- Add ginger beer, garlic, and ginger to the pan.
- Cover the pan with foil and bake for 2 hours.
- Plum, Aubergine & Pak Choi Salad
- Preheat the oven to 200°C.
- Place the aubergines on a baking tray, season with salt and allow to brown and sweat for 5 minutes.
- Wipe off the salt, drizzle with oil and bake in the oven for 10 minutes.
- Place the hot aubergines in a bowl lined with pak choi leaves and allow the pak choi to wilt.
- In a small mixing bowl, combine soy sauce, brown sugar and lime juice, mixing until the brown sugar has dissolved.
- Add plums to the aubergines and pak choi, then drizzle the salad with soy dressing.
Serve
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