Ingredients

Method

• 2 x 800 g Woolworths pork belly roast
• 1 onion, roughly chopped
• 6 garlic cloves, crushed
• 1 x 10 cm piece ginger, peeled and grated
• 1 cinnamon stick
• 4 T maple syrup
• 1 t smoked chilli flakes
• 4 pieces mace
• 1 cup soya sauce
• 1 cup stout
• 50 g brown sugar
• 1.5 litres beef stock
• Sea salt and white pepper, to taste
For the pickle:
• 1 cup white wine vinegar
• 2 T sugar
• 1 T mustard seeds
• 1⁄2 cucumber, sliced
• 1⁄4 cabbage, roughly chopped

Method

Ingredients

Preheat the oven to 150°C. Sear the pork in a very hot pan until crispy, then transfer to a casserole dish.

Combine the remaining ingredients and pour over the pork. Roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool. Serve with the pickle.

To make the pickle, place the vinegar, sugar and mustard seeds in a saucepan and bring to the boil. Stir until the sugar has dissolved, then remove from the heat. Place the cucumber and cabbage in a glass jar and cover with the pickling liquid. Cool in the jar before serving.

Discover more slow roast recipes here.