Home
recipe-guide
Pork recipes

Cider-glazed spareribs with apple slaw

Pork recipes

Cider-glazed spareribs with apple slaw

1 1⁄2 hours

Cabbage leaf wraps with crispy pork

Asian recipes

Cabbage leaf wraps with crispy pork

15 minutes

Naartjie-glazed gammon with blueberries and star anise

Christmas recipes

Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Cuban pulled-pork buns with pickled radishes

Cheat recipes

Cuban pulled-pork buns with pickled radishes

40 minutes

Teriyaki pork and mushrooms on spinach noodles

Asian recipes

Teriyaki pork and mushrooms on spinach noodles

10 minutes

Sweet-and-sour pork

Braai recipes

Sweet-and-sour pork

20 minutes

Chicken

Cheat recipes

Chicken “cordon bleu”

15 minutes

Harissa-spiced pork chops

Chops recipes

Harissa-spiced pork chops

15 minutes

Lemon-and-thyme panko crumbed pork chops

Battered and

Lemon-and-thyme panko crumbed pork chops

15 minutes

Perfectly fried pork chops with burnt sage butter

Chops recipes

Perfectly fried pork chops with burnt sage butter

10 minutes

Toasted penne with pork meatballs

Meatballs recipes

Toasted penne with pork meatballs

45 minutes

Fragrant pork with home-made pickle

Pork recipes

Fragrant pork with home-made pickle

6 hours

Load more

Fragrant pork with home-made pickle

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 6 hours

Ingredients

2 x 800 g Woolworths pork belly roast
1 onion, roughly chopped
6 garlic cloves, crushed
1 x 10 cm piece ginger, peeled and grated
1 cinnamon stick
4 T maple syrup
1 t smoked chilli flakes
4 pieces mace
1 cup soya sauce
1 cup stout
50 g brown sugar
1.5 litres beef stock
Sea salt and white pepper, to taste

For the pickle:

1 cup white wine vinegar
2 T sugar
1 T mustard seeds
1⁄2 cucumber, sliced
1⁄4 cabbage, roughly chopped

Method

Preheat the oven to 150°C. Sear the pork in a very hot pan until crispy, then transfer to a casserole dish.
Combine the remaining ingredients and pour over the pork. Roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool. Serve with the pickle.
To make the pickle, place the vinegar, sugar and mustard seeds in a saucepan and bring to the boil. Stir until the sugar has dissolved, then remove from the heat. Place the cucumber and cabbage in a glass jar and cover with the pickling liquid. Cool in the jar before serving.

Discover more slow roast recipes here.