KUMBIRAI’S GUAVA GLAZED PORK BELLY SERVED WITH ASIAN STICKY RICE AND SAUTEED VEGGIES

Ingredients

• Pork Belly
• 125 ml Guava Nectar
• 125 ml Water
• 125ml Brown Sugar
• 1tbsp Worcestershire Sauce
• 1tbsp Soy Sauce
• 2tsp Crushed Garlic
• 1tsp Paprika
• 1tsp Cayenne Pepper
• Half A Chopped Onion
• Chillies
• Salt And Pepper

Method for Sauce

• Fry off garlic and onions till translucent
• Add cayenne pepper, paprika, Worcestershire sauce, soy sauce and chilli and make sure they cook through
• Add your guava nectar, sugar, and water and leave to reduce
• Add salt to taste

Pork Belly

• Season the pork belly generously with salt and pepper.
• Place in a casserole with stock and let it cook for 2 hours at 220 degrees, covered in foil.
• Remove the foil and score the skin with a sharp knife.
• Leave in the oven to allow the skin to crisp up.
• Place some of the sauce in a frying pan and toss in the pork belly till fully coated.
• Veggies: green beans, carrots, baby marrow, broccoli.

Recipe developed by:  Kumbirai Putire, Hurst Campus 2nd Year Student