Main Meals
Pork belly with maple-roasted guavas
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Wine/Spirit Pairing
Kevin Arnold Shiraz 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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