SLOW-COOKED SPICED PORK BELLY WITH WRAPS AND POMEGRANATE RAITA | SA Garden and Home

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
• 125g thick plain yoghurt
• 60g sour cream
• ½ garlic clove, crushed
• 30g pomegranate rubies
• 30ml fresh parsley, finely chopped
• 2 spring onions, finely chopped
• 2ml smoked or sweet paprika
• 2–5ml lemon juice, to taste
• 6 wraps, warmed in a hot, dry pan
• 1 small Mediterranean cucumber, diced
• 2 tomatoes, deseeded and diced
• 1 small red onion, peeled, halved and sliced into thin wedges
• 10g fresh mint leaves, torn
• 10g fresh coriander leaves, torn