Ginger beer braised pork belly with plum, aubergine & pak choi salad


Perfectly paired and unparalleled in flavour, this #JustDelicious meal is in a league of its own!


Ginger Beer Braised Pork Belly

1kg Eskort Pork Belly, rind removed

salt and pepper to taste

1l (4c) ginger beer

4 garlic cloves, crushed

60ml (¼c) ginger root, chopped

Plum, Aubergine & Pak Choi Salad

2 large aubergines, quartered

15ml (1T) salt

60ml (¼c) sunflower oil

3 handfuls Pak Choi leaves

30ml (2T) soy sauce

15ml (1T) light brown sugar

60ml (¼c) lime juice

4 plums, quartered and pips removed


Pork Belly

  • Preheat the oven to 200°C.
  • Rub the pork belly with salt and pepper and place in a deep oven pan.
  • Add the ginger beer, garlic, and ginger to the pan.
  • Cover the pan with foil and bake for 2 hours.


  • Preheat the oven to 200°C.
  • Place the aubergines on a baking tray, season with salt and allow to brown and sweat for 5 minutes.
  • Wipe off the salt, drizzle with oil and bake in the oven for 10 minutes.
  • Place the hot aubergines in a bowl lined with pak choi leaves and allow the leaves to wilt.
  • In a small mixing bowl, combine soy sauce, brown sugar and lime juice. Mix until the sugar has dissolved.
  • Add the plums to the aubergines and pak choi, then drizzle the salad with the soy dressing.

To serve

  • Carve the pork belly and serve with a portion of salad on the side.
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