The Perfect Pairing: Crispy Pork Belly with Creamy Avocado
Looking for a dish that combines rich, tender meat with creamy avocado? Look no further than this delicious fusion of flavors and textures. The star of the meal is the pork belly, seasoned to perfection and slow-roasted until the skin turns irresistibly crispy, creating a satisfying crunch with every bite. The contrast between the crispy crackling and the tender meat beneath is simply divine when paired with the freshness of creamy avocado.
- Prep: 30 minutes + refrigeration
Recipe
For the pork belly:
- 2 kg (3-4 cm thickness) boneless pork belly with the skin
- 2 heads garlic, broken into cloves and peeled
- 30 ml (2 tbsp) avocado or olive oil
- 60 ml (¼ cup) sea salt flakes
- 30 ml (2 tbsp) cumin seeds
- 2 handfuls sage
For the avo mustard sauce:
- ½ x 385 g tin condensed milk
- 30 ml (2 tbsp) white wine vinegar
- 15 ml (1 tbsp) whole grain mustard
- 30 ml (2 tbsp) milk
- ½ avocado, mashed
- Salt and pepper
For the spiced avo:
- 15 ml (1 tbsp) smoked or plain paprika
- 30 ml (2 tbsp) Cajun spice
- 15 ml (1 tbsp) dried chili flakes
- 2 avocados, halved, stoned and peeled
Method
- Score the pork belly skin 1 cm apart and leave uncovered in the fridge for at least 4 hours or overnight to dry out.
- Preheat oven to 180°C. Rub the pork with oil and salt, then roast with garlic for 1 hour.
- Increase oven to 230°C, turn pork over, and roast until skin is crispy.
- Make the sauce by blitzing all ingredients together.
- Coat avocado halves in spice mix, slice, and serve with pork and sauce.
Recipe supplied by: avocado.co.za
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