Grapefruit, Balsamic and Honey Pork Belly Roll
Pick n Pay - Aug 23rd, 14:47
The tartness of the grapefruit cuts through the rich pork.
Juice (375ml) of 3 grapefruits
½ cup (125ml) honey
2 Tbsp (30ml) balsamic vinegar
2 cinnamon sticks
4 star anise
2kg pork belly, deboned, skin removed
2 Tbsp (30ml) olive oil
1 tub (300g) PnP vegetable tagliatelle trio (carrots, beetroot, butternut)
2 grapefruits, segmented
Handful fennel, chopped
Combine grapefruit juice, honey, balsamic vinegar, cinnamon, and star anise.
Place pork belly in marinade and marinate in the fridge for 1 hour.
Remove pork belly from marinade, roll up and tie with butcher’s string.
Heat olive oil in a pan and brown pork on all sides.
Place pork and marinade in a roasting tray, season and cover with foil.
Roast at 160ºC for 2½ to 3 hours, or until tender.
Pour pan juices into a saucepan; simmer until reduced to make a gravy.
Combine vegetable tagliatelle, segmented grapefruits and fennel.
Serve this salad with slices of pork and gravy.Click here for more Pick n Pay recipes
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