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Slow-roasted pork belly with smoky brinjal salad

Slow-roasted pork belly with smoky brinjal salad

A pork belly isn’t complete without crispy crackling.

  • Serves 6
  • More than 2 hours
 

INGREDIENTS

METHOD

  1. Score pork belly by cutting lines across the fat, careful not to cut all the way through to the meat.
  2. Rub liberally with salt to fill cavities and season with pepper. Cover and leave to stand for 30 minutes.
  3. Preheat oven to 180ºC.
  4. Place pork on a rack on an oven tray and roast for 2 to 2½ hours or until pork rind becomes yellowish in colour and crispy bubbles begin to appear.
  5. For relish, cut tomatoes in half and place cut side up in a tray, together with chillies.
  6. Season, sprinkle with sugar and drizzle with olive oil.
  7. Bake until softened, about 20-25 minutes. Remove and blitz to a pulp.
  8. Sauté onions and garlic in a glug of olive oil for 8-10 minutes.
  9. Add tomatoes and chillies and cook for 5 minutes to reduce liquid to a relish.
  10. For brinjal salad, grill brinjals cut side down and cook until soft. Turn brinjals over when cut side begins to char.
  11. Remove from grill, cool, scoop out flesh and roughly chop.
  12. Toast cumin seeds and then grind into a fine powder.
  13. Sauté onion and garlic in oil until soft and golden brown, about 8-10 minutes.
  14. Combine brinjal, cumin and onions.
  15. Toss with yoghurt, coriander, ginger and lemon juice. Season.
  16. Serve pork belly with spicy tomato dressing and smoky brinjal salad.
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