Rolled pork belly with gooseberry and almond chutney – Food & Home Magazine

Ingredients

• <h3>Rolled pork belly</h3>
• 1,2kg pork belly
• 15ml (1 tbsp) garlic, finely chopped
• salt and freshly ground black pepper, to taste
• olive oil, to drizzle
• <h3>Gooseberry and almond chutney</h3>
• 10ml (2 tsp) olive oil
• 1 (about 180g) onion, peeled and finely chopped
• 5ml (1 tsp) fresh ginger, finely grated
• 5ml (1 tsp) garlic, finely chopped
• 130g yellow apples, chopped
• 155g gooseberries + extra, to garnish
• 180ml (¾ cup) orange juice
• 125ml (½ cup) red wine vinegar
• 125ml (½ cup) water
• 100g brown sugar
• 5ml (1 tsp) yellow mustard seeds
• 1,25ml (¼ tsp) salt
• 50g almonds, finely chopped
• microherbs, to garnish
• raw baby spinach salad, to serve (optional)