Crispy Pork Belly with Avocado

This showstopping dish combines perfectly crispy pork belly with creamy avocado and a rich mustard sauce. The overnight preparation ensures extra crispy crackling, while the avocado adds a contemporary South African twist to this celebration-worthy meal.

Cut:
  • Portions: 8
  • Prep: 4 hours of refrigeration
  • cook: 2 Hours
Crispy Pork Belly with Avocado

Ingredients

For the pork belly

  • 2 kg boneless pork belly with skin (3-4 cm thickness)
  • 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

Prepare the pork belly: 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.

For best results, ensure the pork belly skin is completely dry before roasting. You can pat it dry with paper towels before scoring.