2 kg (3-4 cm thickness) boneless pork belly with the skin
2 heads garlic, broken into cloves and peeled
30 ml (2 tbsp) avocado or olive oil
60 ml (¼ cup) sea salt flakes
30 ml (2 tbsp) cumin seeds
2 handfuls sage
FOR THE AVO MUSTARD SAUCE
½ x 385 g tin condensed milk
30 ml (2 tbsp) white wine vinegar
15 ml (1 tbsp) whole grain mustard
30 ml (2 tbsp) milk
½ avocado, mashed
Salt and pepper
FOR THE SPICED AVO SLICES
15 ml (1 tbsp) smoked or plain paprika
30 ml (2 tbsp) Cajun spice
15 ml (1 tbsp) dried chilli flakes
2 avocados, halved, stoned and peeled
Description
For the pork belly, score the pork skin 1 cm apart with a sharp knife or minora blade. Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out.
Preheat oven to 180°C. Scatter the garlic over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes. Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour.
Increase oven to 230°C. Turn the pork over and sprinkle with remaining salt. Tuck the sage in underneath the pork and roast for about 1 hour or until the skin is golden and crunchy (cover pieces that browns too much with foil).
For the sauce, blitz together all the ingredients. Season with salt and pepper.
For the spiced avo slices, combine the paprika, Cajun and chilli flakes. Press the avo halves, cut side down into the spice mix. Thickly slice. Serve with the pork and sauce.
