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Slow Cooked Pork Belly

  • Pork Belly Roast (deboned) 750 g
  • Knorr Honey & Soy Sauce
    Knorr Honey & Soy Sauce
    125 ml
    Added to cart: Knorr Honey & Soy Sauce
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    10 g
    Added to cart: Robertsons Medium Rajah
  • Curry powder
  • Cumin seeds 2 g
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    17 g
    Added to cart: Robertsons Barbecue Spice

Paprika-And-Barbecue-Honey Glaze

  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    Added to cart: Robertsons Barbecue Spice
  • Robertsons Paprika
    Robertsons Paprika
    2 g
    Added to cart: Robertsons Paprika
  • Honey 60 ml
  • Water 10 ml

Apple Puree

  • 2 Apples (peeled, cored and sliced)
  • Aniseed 1 pc
  • Cinnamon stick 1 pc
  • 4 Long stem broccoli
  • 8 Sweet potato Parisian balls


  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.