Glazed pork belly with buttered Brussels sprouts

November 29, 2019

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

Serves: 6 - 8
Total Time: 40 mins + 2 hrs, to roast



  • 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.

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