2 garlic cloves, crushed

    15ml (1 tbsp) turmeric
    15ml (1 tbsp) ground coriander
    200g (1 cup) brown sugar
    250ml (1 cup) white vinegar
    2 x 400g tins tomatoes
    salt and freshly ground black pepper, to taste

    Heat the oil, add mustard seeds and curry leaves. Fry until seeds pop, add onion and garlic, and sauté. Add remaining ingredients and reduce until it forms a jammy relish. Serve sliced pork belly on a ciabatta roll with rocket and tomato relish.

    Jean’s pork belly & tomato relish


    • 1L (4 cups) water
    • 5 rooibos tea bags
    • 60ml (¼ cup) honey
    • 70g brown sugar
    • 1 stick cinnamon
    • 1 star anise
    • 1 pork belly, scored
    • salt, to taste
    • olive oil
    • 1 cup Mrs Ball’s Chutney
    • 1 lemon, juiced



    Place water, tea bags, honey, sugar, cinnamon and star anise into a saucepan and bring to a boil. Remove from the heat and set aside to cool. (Remove the tea bags when you are ready to add to pork belly).


    Rub the pork belly with salt and a little olive oil. Pour the rooibos bath in a baking dish. Place pork belly in the rooibos bath and cover with foil. Roast for 2 – 2½ hours. Remove from the oven.


    Mix chutney and lemon juice and brush over the pork. Grill on the braai until browned.


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    ALSO SEE:Roasted pork shoulder with cinnamon apples

    Roasted pork shoulder with cinnamon apples