The last "harvest" from this year's vegetable "garden"..well actually it is the "thining-out"of the salad leaves seedlings from the various pots by the window sill. Nothing beats the fresh "spring" vegetable....
The mongo relish compliment very well with the roast.
For the mango relish, I shredded half of an unripe mango. Mix it well with 1 tbsp black pepper syrup, and home-made rose hip chilli jelly. Keep it in the fridge for later.
Marinade ingredients for the Pork Belly (One generous slab):
- Caraway seeds
- 1 juice of lemon
- 1 zest of lemon
- Salt & pepper (to taste)
- 1-2 tbsp olive oil
- Few sage leaves
Break the caraway seeds in a mortar and pestle. Mixed all ingredients together and marinate the pork for at least 1 hr.
Pre-heat the oven to 180'C. Once the pork is ready, roast it on a roasting tin with wire rack for around 90 minutes (or until the pork is cooked, depends on your oven!)
At the last 10 minutes, brush generous amount of rose hip chilli jelly (or honey) on the skin of the pork, and roast for 10 minutes. When ready, remove from oven and wrap with foil and set to stand for 15 mins.
Serves the pork with cold mongo relish and spring vegetable salad...Nice summery and colourful dish for winter!