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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.
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.
Serve with wilted spinach with garlic and lemon.
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