Piri Piri Pork Belly with Chilli Pickle Salad

Serves 4-6

Ingredients

1.4 kg Pork Belly

Wild Lime or Lemon Myrtle Infused Extra Virgin Olive Oil (EVOO)

3 Large Hawaiian Sweet Potatoes

2 Red Onions

6 Garlic Cloves

50 grams Diced Dried Shiitake Mushrooms

Red Wine Vinegar

200 mls White Wine

700 grams Tomato + caramelised baby onions Relish or Pasta Sauce

Handful Fresh Rosemary Leaves

My Souk Drawer Piri Piri Seasoning

Method

Criss-cross score the pork rind with a very sharp knife taking care not to cut into the meat. With wild lime infused oil, or similar, rub down the entire piece of pork before turning rind face down and rubbing about 30-40 grams of My Souk Drawer’s Piri Piri Seasoning into all the pork bar the rind. Place into the fridge and marinate for 1-2 hours.

Preheat oven to 200 degrees Celsius. Chop roughly the sweet potato and onion and put into the bottom of the roasting dish with a little lime infused EVOO to stop them sticking. Cut the garlic cloves in half and add to the pan. Take the pork and place rind up on top of the vegetables. Cook at 200 degrees for 45 minutes or until crackling develops. If It does not give the desired results, remove the pork and place on aluminium foil under a medium grill. Constantly rotate and ensure that the crackling does not burn before adding Mushrooms, vinegar, wine  and about 500 mls of water to the pan, combine with the tomato relish/paste, and place the pork belly back on top. Turn down the temperature of the oven to 170 degrees and cook for about another two hours. Add more water if necessary towards the end.

30 minutes before the end take out the pan and if any oil sits on the top scoop off with a spoon and combine with the Rosemary leaves before putting them on top of the roast crackling and returning to the oven.

Chilli Pickle Salad

Ingredients

6 Spring Onions

1 Small Red Onion

Handful Coriander Leaves

4 Westmont Chilli Pickles

50 grams Crushed Unsalted Peanuts

Wild Lime or Lemon Myrtle Infused Olive Oil

Apple Cider Vinegar

Method

Julienne the predominately white portion of the spring onions and combine with finely sliced red onion in a bowl. Cut the chilli pickles into 5cm strips, tear roughly the coriander leaves and add the crushed peanuts all to the bowl. A few splashes of vinegar and lime oil should be sufficient for a light dressing. Toss and refrigerate until the pork is ready to serve.

Toast some flatbread, plate the pork and vegetables with the salad, open a bottle of aged Victorian Maryanne, aged Hunter Semillon or New Zealand Pinot Noir, and enjoy.

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Ingredients: