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Made with our ‘Garam Masala Spice Blend’

Pork Belly with Garam Masala, Honey & Apple

Serves 4

This dish needs long cooking times but is wonderfully easy to prepare and bursts with flavour. If you like Asian style spices and bacon then this will is absolutely something to try. Pork belly is flavourful, fatty and tender with crunchy crackling that is almost decadent in richness.

Ingredients

1 tablespoon of Garam Masala Spice Blend
1 ½ kg pork belly, boned, with the rind left on
2 tablespoons olive oil
4 large apples, cored and sliced
2 tablespoons clear honey
salt and pepper to taste

Preparation

  1. Take the pork out of the fridge 45 minutes before preparation, so that it can reach room temperature.
  2. Preheat oven to 160°C (320°F).
  3. Score the rind with a sharp knife in a diamond pattern (cut the lines about 2 cm apart). Rub in the olive oil and a generous portion of salt and pepper over the whole surface of the pork belly.
  4. Place the pork, skin side up, on a rack in a backing tray and grill for 1 hour. Then remove from the oven and baste with the juices. Return to the oven for another hour and continue to baste with the juices every 20 minutes.
  5. Warm the honey in a pan and mix in the tablespoon of Garam Masala Spice Blend. Brush the garam masala and honey glaze over the pork rind and return it to the oven. Turn up the heat to 200°C (392°F) and bake the pork, basting occasionally, for a further 30 minutes or until the skin is caramelised and golden brown.
  6. Remove the pork and allow it to settle for 15 minutes.
  7. Add ½ cup of water to the juices at the bottom of the backing tray and mix. Spread the apple slices out in the liquid with a pinch of salt, cinnamon and brown sugar. Return to the oven and cook for 15 minutes or until the apples have caramelised.
  8. Cut the pork in 4 portions and place the apples on the side so that they do not moisten the crackling..

Serving ideas

I usually serve this dish with either rice or noodles and sliced cucumber that is prepared with a light olive oil, chive and balsamic vinaigrette.