Ginger Beer-Braised Pork Belly with Plum, Aubergine & Pak Choi Salad

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Carve the pork belly and serve with a portion of salad on the side.