Avos are high in energy, heart-healthy fats, vitamin K and biotin. They are cholesterol and sodium free, and a source of fibre. Avos can also form part of a successful energy-controlled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods.
Similarly, when consumed in moderation (80 – 90g per day), lean pork can make a good addition to a healthy and balanced diet. Such a moderate intake of lean, fresh pork meat as part of a varied diet does not increase the risk of heart disease and can make a good addition to a healthy diet for people living with diabetes.
As you can see, avos and pork are a match made in heaven! Roasted pork is a favourite on the Christmas table, but also as part of Christmas in July spreads – a trend that is fast gaining popularity, celebrated on 12 or 25 July. Surprise the family with a Christmas dinner this July – just don’t forget to add the avos!
This Christmas in July we’re slow roasting pork belly and serving it with avo mustard sauce and spiced avo slices.
Crispy Roast Pork Belly with Avocado
Serves 8
Preparation time: 30 minutes + refrigeration
Cooking time: 2 hours
Ingredients:
FOR THE PORK BELLY
- 2 kg (3-4 cm thickness) boneless pork belly with the skin
- 2 heads garlic, broken into cloves and peeled
- 30 ml (2 tbsp) avocado or olive oil
- 60 ml (¼ cup) sea salt flakes
- 30 ml (2 tbsp) cumin seeds
- 2 handfuls sage
FOR THE AVO MUSTARD SAUCE
- ½ x 385 g tin condensed milk
- 30 ml (2 tbsp) white wine vinegar
- 15 ml (1 tbsp) whole grain mustard
- 30 ml (2 tbsp) milk
- ½ avocado, mashed
- Salt and pepper
FOR THE SPICED AVO SLICES
- 15 ml (1 tbsp) smoked or plain paprika
- 30 ml (2 tbsp) Cajun spice
- 15 ml (1 tbsp) dried chilli flakes
- 2 avocados, halved, stoned and peeled
Method:
- For the pork belly, score the pork skin 1 cm apart with a sharp knife or minora blade. Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out.
- Preheat oven to 180°C. Scatter the garlic over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes. Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour.
- Increase oven to 230°C. Turn the pork over and sprinkle with remaining salt. Tuck the sage in underneath the pork and roast for about 1 hour or until the skin is golden and crunchy (cover pieces that browns too much with foil).
- For the sauce, blitz together all the ingredients. Season with salt and pepper.
- For the spiced avo slices, combine the paprika, Cajun and chilli flakes. Press the avo halves, cut side down into the spice mix. Thickly slice. Serve with the pork and sauce.
For further information and avo recipes, visit www.avocado.co.za , or follow them on Facebook and Instagram. For further information and pork recipes, visit www.sapork.co.za , or follow them on Facebook and Instagram
For more on food, visit Get It Magazine.
