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Pork belly with eggplant mash and roasted tomatoes

Try this amazing pork belly


  • 1.5-2 kg piece of pork belly, skin scored

  • 1 bunch thyme

  • ½ bunch marjoram

  • 1 head garlic, cut in half

  • 1 green apple, cut in 4 and cored

  • ½ cup white wine

  • 2 tbs. olive oil

  • Salt and pepper

  • 2 large eggplants, cut in half and salted for 30 minutes before rinsing off

  • 2 tbs. olive oil

  • 2 tbs. yoghurt

  • 1 tsp. tahini

  • 1 tsp. cumin

  • ½ lemon

  • 1 punnet of cherry tomatoes


  • 1.

    Pre heat the oven to 250°C.

  • 2.

    In a large baking tray distribute the herbs, garlic and apple pieces. Drizzle with half the oil. Pat the skin dry with paper towelling then drizzle with the remaining oil.

  • 3.

    Sprinkle with salt and massage in to the skin.

  • 4.

    Place the pork belly on the herbs and cook in the oven for 15 minutes or until the skin becomes very crispy. Turn the heat down and to 160°C, add the wine and continue to cookfor a further hour. Add the tomatoes to the tray 20 minutes before the pork is cooked.

  • 5.

    Put the eggplants into another tray, drizzle with the oil and bake in the oven for 35-40 minutes or until very soft. Scoop the flesh out into a food processor with the garlic (from the pork), yoghurt, tahini, cumin and lemon.

  • 6.

    Process with a little extra oil until very smooth. To serve, slice thick piece of pork and serve with the puree and softened tomatoes.

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