Pork Belly with Eggplant Mash and Roasted Tomatoes

Cook time 2 hours
Servings 4 - 6


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 tbsp olive oil
Salt and pepper
2 large eggplants, cut in half and salted for 30 minutes before rinsing off
2 tbsp olive oil
2 tbsp yoghurt
1 tsp tahini
1 tsp cumin
½ lemon
1 punnet of cherry tomatoes

Pork Belly with Eggplant Mash and Roasted Tomatoes


Pre heat the oven to 250°C.

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. Sprinkle with salt and massage in to the skin.

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 cook for a further hour. Add the tomatoes to the tray 20 minutes before the pork is cooked.

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. Process with a little extra oil until very smooth.

To serve, slice thick piece of pork and serve with the puree and softened tomatoes.