Ingredients

1 kg pork belly

2 Tbsp olive oil

3 Tbsp peach chutney

½ cup whole almonds, toasted

½ cup dates

½ tsp ground cinnamon

½ tsp ground dhania (coriander) powder

1 tsp ground cumin/jeera

1 tsp ground ginger

Salt

Kitchen string

Method

Preheat the oven to 220℃. 

Toast the almonds in a hot pan. Cool.

Unroll pork belly if bought pre-rolled. Salt the flesh side.

Mix chutney and spices to make a paste. Smear all over the flesh side of the pork belly.

Lay the dates and toasted almonds along the middle.

Roll up with kitchen string and tie very tightly in 5 or 6 places. If any dates and nuts pop out at either end, push them back in with your fingers.

Salt the skin/rind. Oil the skin all over.

Roast in a preheated 200℃ oven for 20 minutes.

Turn the heat down to 170℃ and roast for 90 minutes to 2 hours. Juices should run clear when a skewer is inserted. Turn the heat up to 220℃ and blast it to crisp the skin for about 20 minutes. If the skin is not crisp, roast a little longer in the very hot oven. Remove and allow to rest for 20 minutes. DM168/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

Thank God It’s Food is sponsored by Pick n Pay.