Papaw Chutney Glazed Pork Belly

Slow-roasted pork belly finished with a sticky papaw chutney glaze. Rich, crispy pork and sweet-spiced chutney are a seriously good combination.

Serves: 4

Ingredients

• 1kg pork belly
• ½ cup A & J's Papaw Chutney
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 garlic clove, crushed
• 1 tsp grated ginger
• Salt

Method

1. Preheat oven to 160°C conventional or 140°C fan-forced.
2. Pat the pork belly dry and season generously with salt.
3. Place skin-side up in a roasting dish.
4. Roast for 1½ hours.
5. Combine the Papaw Chutney, soy sauce, honey, vinegar, garlic and ginger.
6. Increase the oven to 220°C.
7. Brush the chutney glaze over the meat, avoiding the skin as much as possible.
8. Roast for another 15 to 20 minutes until sticky and caramelised.
9. Rest for 10 minutes before slicing.

Serve with: Asian greens, steamed rice or a crisp slaw.

A & J's preserve used: Papaw Chutney