---
title: "Lockdown Recipe of the Day: Pork belly stuffed with dates & almonds"
description: "Dates and toasted almonds and some nifty spicing doll up a simple pork belly roast."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2020-11-24-lockdown-recipe-of-the-day-pork-belly-stuffed-with-dates-almonds/"
published: "2020-11-24T10:58:11"
lang: "en-ZA"
word_count: 266
---

# Lockdown Recipe of the Day: Pork belly stuffed with dates & almonds

> Dates and toasted almonds and some nifty spicing doll up a simple pork belly roast.

By Tony Jackman · Published 24 November 2020, 12:58 SAST

## Content

**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**

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