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Pineapple Rooibos sauce with roasted pork belly
(serves 4)
500g pork belly
½ cup chicken stock
rind of 1 orange
¼ cup soy sauce
1 small piece ginger, peeled and chopped
1 star anise
1 cinnamon stick
1 cup brown sugar
½ cup strong Rooibos tea
2 red chillies, sliced
2T tinned crushed pineapple
juice of 1 lime
Place the belly in a roasting tray and pour over mixture of stock, rind, soy, ginger, spices and ½ the sugar. Cover with foil and roast at 160°C for 4 hours. Remove from liquid, allow to cool in the fridge, topped with a brick or weight. Place the belly skinside down on a greased roasting tray and roast for 20 minutes at 180°C (turning once) until crisp. For the sauce, bring the rest of the sugar and tea to a boil and simmer until it starts to caramelise. Add the chillies, pineapple and lime juice and cook slowly for 2 more minutes.
TIP
Enjoy this sauce with pork chops for a quick and interesting
weekday meal.
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