Spice up your festivities with this pork belly

Make your tastebuds jingle all the way as you tuck into a mouthwatering spiced pork-belly with crushed butternut and honey-roasted rainbow carrots.

This beautiful meal will have your dinner table looking stunning and guests will rush to make sure they enjoy this yummy plate of goodness.

Along with the ingredients, all you will need for this dish are two roasting trays, a blender, knives, chopping board, bowls, foil, frying pan and a hot braai for finishing. Also, your oven will need to be preheated to 160 degrees celsius.

Here’s what you will need to make the dish:

Ingredients

Pork Belly

• 1.3kg pork belly

• 80ml hoisin sauce

• 80ml soy sauce

• 60ml Chinese shaoxing wine (rice vinegar or a dry sherry can be used instead)

• 30ml honey

• 30ml brown sugar

• 10g minced garlic

• 3 drops red food colouring (optional for that red colour)

• 3g Chinese five spice powder

• 1l vegetable stock

• 1 carrot

• 1 onion

Glaze

• 60ml hoisin sauce

• 60ml soy sauce

• 15ml Chinese wine (Shaoxing — or dry sherry)

• 15ml honey

• 30g brown sugar

• 5g Minced Garlic

• 2g Chinese five spice powder

• 2 drops red food colouring

Crushed Butternut

• 500g butternut

• 10g cumin

• 10ml oil

Roasted Rainbow Carrots

• 2 punnets rainbow carrots

• 80g cutter

• 10ml oil

• 30ml honey

Method

Peel the onion and carrot and cut into 1cm pieces.

Combine the hoisin, soy sauce, Chinese wine, honey, brown sugar, minced garlic, red food colouring, Chinese 5 spice and vegetable stock together, mixing until well combined.

In a roasting try, put your carrots and onions on the bottom on the tray.

Put your pork belly on top of your carrots and onions.

Pour the combined liquid mixture on top on the pork belly.

Cover with foil and roast for 3 hours

Once roasted, cool down and cut into 2cm strips

Combine all ingredients of the glaze and generously baste the pork belly

Store in fridge until you are ready to serve

In a roasting tray, combine butternut, oil and cumin and roast until tender. Crush the butternut with a fork to a rough puree. Adjust seasoning to taste.

On a hot braai, grill the Belly strips until the glaze has become dark and sticky

Place carrots in a foil roasting tin and place on the braai with the butter, honey and oil. Roast until tender