Name: Faux gammon
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 1 pork belly; 2 bay leaves PnP; 1 onion quartered; 6 cardamom pods, bruised; 2 Tbs fresh ginger grated; 1 Tbs sea salt and freshly ground black pepper; 30 garlic cloves; 60 ml apple juice or orange juice; 2 tsp ginger ground; 2 Tbs fresh ginger grated; 2 Tbs Dijon mustard; 125 ml pnp brown sugar

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Ingredients (12)

1	pork belly
2	bay leaves — PnP
1	onion — quartered
6	cardamom — pods, bruised
2 Tbs	fresh ginger — grated
1 Tbs	sea salt and freshly ground black pepper
30	garlic — cloves

GLAZE:

60 ml	apple juice — or orange juice
2 tsp	ginger — ground
2 Tbs	fresh ginger — grated
2 Tbs	Dijon mustard
125 ml	pnp brown sugar

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Method:

Place pork, bay leaves, onion, cardamom and ginger in a large saucepan. Season.

Cover with ginger beer and simmer, covered, for 2 hours, adding more ginger beer or a little water if needed. Allow to cool in liquid. Remove roll from liquid.

Remove strings and carefully peel back skin.

Score pork fat with a sharp knife and stud with cloves. Retie with string if necessary.

Preheat oven to 220°C. Place pork on a baking tray.

Glaze:
Mix glaze ingredients together. Brush liberally over pork and roast for 30 – 40 minutes, basting again if necessary, until well browned and lacquered.

Serve hot or cold.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.