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  • 500g Pork belly

  • 1 ltr water

  • 2 bunches baby beetroot

  • 1 tin water chestnuts

  • 200g field mushrooms – sliced into ¼’s

  • 1 tsp minced garlic

  • 1 tsp ground ginger

  • Splash balsamic vinegar


  • 1.

    Clean beetroot and remove stalks. Place beetroot into large oven proof pan and cover with water, bring to boil and simmer for 10 mins then add mushrooms, drained water chestnuts, garlic, ginger and balsamic vinegar.

  • 2.

    Add pork belly into mix making sure it is completely covered with the liquid and place into hot fan forced oven at 220C for 30-35 minutes.

  • 3.

    Serve with wilted spinach with garlic and lemon.


For more information and recipes from this series, click on the following link

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