It’s not a Christmas feast without delicious pork belly!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Glazed pork belly with buttered Brussels sprouts
- 200g orange marmalade
- 4 tbsp hoisin sauce
- 1 tsp ground cloves
- salt and freshly ground black pepper, to taste
- 800g pork belly
- 500g Brussels sprouts, some halved for variety
- salted butter, to fry
For the pork belly, preheat the oven to 190°C.
Mix the marmalade, hoisin sauce, ground cloves and seasoning together in a medium bowl. Brush ½ of the mixture over the entire pork belly. Transfer the meat to a large roasting dish and roast in the preheated oven for 1 hour. Reduce the oven temperature to 150˚C and cover the roasting dish with foil/a lid and continue to roast for another hour. Remove from oven and set aside.
For the Brussels sprouts, place the Brussels sprouts in a large pot filled with salted water and bring to a boil over high heat. Continue to boil until cooked, about 10 minutes. Remove from heat and drain the excess water. Transfer the Brussels sprouts to a large frying pan. Add a knob of butter and fry over medium heat until golden brown, about 5 minutes. Remove from heat and set aside.
Serve the pork belly with the Brussels sprouts alongside. Enjoy with the remaining ½ of the marmalade mixture as a condiment.