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Pork belly with maple-roasted guavas

Pork belly with maple-roasted guavas

1½ hours

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Pork belly with maple-roasted guavas

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

800 g pork belly
2 T olive oil
1 T sea salt
6 carrots
2 onions, cut into wedges
2 t pink peppercorns crushed

For the maple-roasted guavas:

8 ripe guavas, peeled
1 T olive oil
1/4 cup maple syrup
50 g brown sugar
Sea salt and freshly ground black pepper, to taste
100 g butter

Method

Preheat the oven to 160°C. Rub the pork belly with 2 T olive oil and sprinkle with sea salt.

Arrange the carrots, onions and peppercorns in an ovenproof dish and top with the pork belly. Roast for 1½ hours, or until crisp and golden. Serve with the maple-roasted guavas.

To roast the guavas, arrange the fruit in a roasting pan and drizzle with 1 T olive oil, the maple syrup, brown sugar, seasoning and a few knobs of butter. Roast for 30 minutes until softened and slightly caramelised.