|1,5 kg||pork belly|
|1/2 cup||jam — smooth, apricot|
|80 ml||Worcestershire sauce|
|6||garlic — cloves, finely chopped|
|1||onion — medium, finely chopped|
|1||fresh ginger — grated|
|2||red chillies — chopped|
|1/2 cup||vinegar — white|
|1/2 cup||apple juice|
|1/2 cup||vinegar — apple cider|
|10 ml||barbecue spice|
|salt and freshly ground black pepper — to taste|
Boil the pork belly with onion for 15–20 minutes. Put aside.
In a saucepan, mix all the remaining ingredients together, cook on low heat until reduced and thickened.
Place the pork belly in a baking tray. Remove the skin, lightly score large diamond shapes onto the pork belly.
Pour the glaze over the pork belly. Add salt and pepper to taste.
Bake in the oven for 20 minutes at 180 degrees, or until the glaze is sticky and caramelised.
Serve with creamy mashed potato.
TIP:You can use substitute brown sugar should you not prefer the taste of apricot jam.
Recipe shared with permission from Zanele van Zyl, a South African entrepreneur and chef who loves to share her excitement for delicious food.
Her cookbook of simple, delicious meals is available now.
Get in touch to find out where you can find a copy near you!