• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com