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Slow Cooked Pork Belly

Paprika-And-Barbecue-Honey Glaze

Apple Puree

  • 2 Apples (Peeled, Cored And Sliced)
  • Aniseed 1.0 pc
  • Cinnamon stick 1.0 pc
  • 4 Long Stem Broccoli
  • 8 Sweet Potato Parisian Balls

Slow-cooked pork belly is a perennial favourite among dinners. Make this even more of a knockout with a paprika-and-barbecue-honey glaze and apple puree.



  1. Slow Cooked Pork Belly

    • Mix all ingredients together except pork belly. Place pork belly in a roasting pan, pour over marinade.
    • Cover with foil, roast in the oven for 2.5 hours at 160 °C. Remove from oven, place a weight on top of the pork and chill overnight.
    • Cut into 4 equal portions, put on roasting tray and bake in hot oven for 10 min.
  2. Paprika-And-Barbecue-Honey Glaze

    • Mix all ingredients in a bowl, transfer to a pan on medium heat, and mix until slightly thickened. Remove from heat, set aside.
  3. Apple Puree

    • Place a pot of water on high heat, add in sliced apples, aniseed and cinnamon stick then lower heat. Simmer until apples are soft then purée.

    To Plate:

    • Blanch long stem broccoli and set diagonal on plate. Place sweet potato Parisian ball alongside broccoli with spiced apple purée.Place slice of belly pork alongside broccoli and drizzle the paprikaand-barbecue-honey glaze on the plate.