Pork Belly and Tomato chutney

Pork Belly and Tomato chutney
Pork Belly and Tomato chutney
Pork Belly

1kg pork belly
5ml dry roast cinnamon
1 star anise
50ml honey
100ml     apple cider vinegar

  1. Preheat the oven to 160°C.
  2. Put the pork belly into a large pot of cold water (750ml) with a few peppercorns and coriander seeds. Slowly bring to a simmer.
  3. Immediately remove the pork belly from the water. Score a diamond pattern in the fat layer, season well with salt and wrap in foil (shiny side inside).
  4. Bake in the oven for 30 to 40 minutes.
  5. To make the glaze: Dry roast the cinnamon and star anise in a pan. Add the honey to caramelise and then the apple cider vinegar. Cook until syrupy.
  6. Remove the pork belly from the oven and open up the foil. Pour the glaze over the top and pop back into the oven for another 10 to 15 minutes until the crackling is crisp.
  7. Serve with sweet potato (make with butter and orange juice).
Tomato chutney

6 tomatoes, peeled, seeded and chopped
3 onion, roughly chopped
375ml     sugar
500ml white wine vinegar
5ml salt
5ml curry powder

  1. Bring all the ingredients together in a saucepan.
  2. Stir continuously, reduce the heat and simmer for an hour until syrupy.
  3. Decant into sterilised jar/s and keep in the fridge. Tomato chutney is a great accompaniment to pork belly, or on bread with cold meat.
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