Pork belly with maple-roasted guavas

Pork belly with maple-roasted guavas

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  • 4
  • Easy
  • 20 minutes
  • 1½ hours
  • Kevin Arnold Shiraz 2009


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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