Crispy pork belly with sweet potato and chilli pickle

By YOU Digital
28 May 2019


Serves 4 | Preparation: 10 min | Cooking: 2h

The acidity of the spicy, sweet pickle cuts the richness of the pork belly, creating a #JustDelicious flavour combination that’ll have you begging for seconds


Pork belly

1 Eskort Pork Belly

15ml (1T) coarse salt


500g orange sweet potatoes, thinly sliced

2 red chillies, chopped

4 rooibos teabags

2 garlic cloves, crushed

30ml (2T) fresh thyme, chopped

250ml (1c) white vinegar

250ml (1c) red wine vinegar

500ml (2c) brown sugar

125ml (½c) water


  • Preheat the oven to 220°C.

Pork Belly

  • Line an oven dish with greaseproof paper, add the pork belly and rub with the coarse salt.
  • Transfer to the oven and bake for two hours or until golden brown and crispy.


  • Heat a saucepan over moderate heat, add the ingredients and cook for 10 minutes.
  • Pour the pickle into a sterilised bottle and seal while hot.
  • Slice the pork belly and serve with the pickle.

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