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Crispy Pork Belly with Sweet Potato and Chilli Pickle
Crispy Pork Belly with Sweet Potato and Chilli Pickle

The acidity of the spicy, sweet pickle cuts the richness of the pork belly, creating a #JustDelicious flavour combination that’ll have you begging for seconds!

Prep Time: 10 min
Cook Time: 2 h
Total Time: 2 h 10 min
Serves: 4

Crispy Pork Belly

 

1

Eskort Pork Belly

15 ml (1 T)

coarse salt

Sweet Potato & Chilli Pickle

 

500 g

orange sweet potatoes, thinly sliced

2

red chillies, chopped

4

Rooibos tea bags

2 cloves

garlic, crushed

30 ml (2 T)

fresh thyme, chopped

250 ml (1 C)

white vinegar

250 ml (1 C)

red wine vinegar

500 ml (2 C)

brown sugar

125 ml (½ C)

water

Method:

  • Preheat the oven to 220°C.

Crispy Pork Belly

  • Line an oven dish with greaseproof paper, add the pork belly and rub with the coarse salt.

  • Transfer to the preheated oven and bake for two hours until golden brown and crispy.

Sweet Potato and Chilli Pickle

  • Heat a saucepan over a moderate heat, add all the pickle ingredients and boil for ten minutes.

  • Add the pickle to a sterilised bottle and seal while hot.

Serving

  • Slice the pork belly and serve with a side of sweet potato and chilli pickle.

 
Recipe Meal Types: - Roasts - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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