Jean’s pork belly & tomato relish

July 13, 2014 (Last Updated: January 11, 2019)


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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