SLOW-COOKED SPICED PORK BELLY WITH WRAPS AND POMEGRANATE RAITA | SA Garden and Home
This spicy Camembert and crispy succulent roast pork are easy to prepare and make a lip-smacking winter meal
Ingredients
- 1,5kg pork belly
- 10ml fennel seeds
- 10ml cumin seeds
- 5ml coriander seeds
- 3–5ml dried chilli flakes
- 3 garlic cloves, peeled
- 15ml fresh ginger, peeled and grated
- 15ml brown sugar
- salt and milled black pepper
- 5ml fresh sage or rosemary leaves, chopped
- 30ml olive oil
- 15ml coarse sea salt
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