Crispy pork belly with avocado mustard sauce
Serve this dish alongside a medley of roasted root vegetables or pair it with a crisp, peppery green salad tossed in a light vinaigrette.
This family-sized dish combines perfectly crispy pork belly with creamy avocado and a rich mustard sauce. The overnight preparation isn’t just a suggestion – it’s the secret to that satisfyingly crisp skin. By allowing the pork to dry out in the fridge, you’re setting yourself up for crackling success. From there, the garlic and sage infuse the meat with deep flavour, while cumin seeds bring a subtle earthiness that complements the richness. Recipe compliments of SA Pork.
Portions: 8 | Prep: 4 hours of refrigeration | Cook: 2 Hours
Ingredients
For the pork belly
- 2 kg boneless pork belly with skin (3-4 cm thickness)sa por
- 2 heads garlic, broken into cloves and peeled
- 30 ml avocado or olive oil
- 60 ml sea salt flakes
- 30 ml cumin seeds
- 2 handfuls fresh sage
For the avocado mustard sauce:
- 385 ml condensed milk
- 30 ml white wine vinegar
- 15 ml whole-grain mustard
- 30 ml milk
- 1 medium avocado, mashed
- Salt and pepper to taste
- For the spiced avocado:
- 15 ml smoked or plain paprika
- 30 ml Cajun spice
- 15 ml dried chilli flakes
- 2 medium avocados, halved, stoned and peeled
Serving suggestion: Arrange thick slices of the pork belly on a serving platter, surrounded by the spiced avocado slices. Serve the avocado mustard sauce on the side. This dish pairs well with roasted root vegetables or a fresh green salad.
Method
- Score the pork skin in parallel lines 1 cm apart using a sharp knife.
- Cover the pork and refrigerate it for at least 4 hours or overnight to dry out the skin. Preheat the oven to 180°C. Scatter the peeled garlic cloves over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes.
- Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour.
- To create the crackling, Increase the oven temperature to 230°C. Turn the pork over and sprinkle with the remaining salt. Tuck the sage underneath the pork and roast for about 1 hour, or until the skin is golden and crunchy. If any areas brown too quickly, cover them with foil.
- Make the sauce: Combine the condensed milk, white wine vinegar, whole grain mustard, milk, and mashed avocado in a blender. Blend until smooth. Season with salt and pepper to taste.
- Prepare the spiced avocado: In a shallow dish, mix together the paprika, Cajun spice, and chilli flakes. Press the avocado halves cut-side down into the spice mix, then slice thickly.
