Piri-Piri Pork Belly with Fresh Slaw - Sarah Graham Food

Ingredients

• 2 lemons
• 2 limes
• ¼ cup Willow Creek olive oil
• ¼ cup chopped garlic (4-5 cloves)
• 5 birds eye chillis (de-seeded and chopped)
• 1 red pepper, de-seeded and chopped
• 1 Tbsp paprika
• 1 level tsp salt & pepper
• 2-3 Tbsp red wine (or use red wine vinegar)
• 1-2 tsp coconut sugar, or more to taste
• 1 tsp tamarind paste
• 750g pork belly or shoulder
• 1 tin chopped tomatoes
• 2 red onions, roughly chopped
• 1 cup chicken stock
• 1 cup chopped spinach or kale
• 1 cup chopped cabbage
• A few slices of white or pink radish
• 2 spring onions, finely sliced
• ½ apple, grated or finely chopped
• 1 Tbsp roughly chopped fresh parsley
• 1 Tbsp roughly chopped fresh mint
• 1 beetroot, grated
• Salt and freshly ground black pepper to taste
• ½ cup natural yoghurt mixed with:
• 1 Tbsp Willow Creek olive oil
• 1 Tbsp lemon juice
• 1 tsp lemon zest, to dress