Ingredients

Method

• 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

Ingredients

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.