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Beetroot curry with flatbreads

40 minutes

Crispy pork belly with pepper sauce

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

500 g pork belly
1 T sea salt
mashed potatoes, for serving
red butter lettuce, to garnish

For the pepper sauce:

2 T butter
2 garlic cloves, crushed
2 T brandy (optional)
1 cup cream
1/4 cup beef stock
2 T green peppercorns in brine, drained
1/2 t mixed peppercorns, ground

Method

1. Preheat the oven to 160°C. Place the pork on a roasting tray and carefully score the rind using a sharp knife. Rub with the sea salt.
2. Roast for 2 hours, or until soft and the rind is puffed up and crackly.
3. To make the pepper sauce, heat the butter and the garlic in a pan. Add the brandy if using and cook for 1 minute. I use gas to flambé the brandy by tilting the pan towards the flame. Add the remaining ingredients and simmer for 5 minutes.
4. To serve, slice the pork and serve with the sauce and potatoes.

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Beetroot curry with flatbreads

Crispy pork belly with pepper sauce

Crispy pork belly with pepper sauce

Ingredients

Method