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Made by Chef Lauren Lentz


  • 1kg Pork belly, deboned, scored skin
  • 2 onion, sliced
  • 2 tbl olive oil
  • 2 cloves garlic
  • 1tbl whole grain mustard sauce
  • Sprigs of parsley, sage, thyme
  • 250ml chicken stock
  • Pork Belly:
  • Ground salt

Barbecue sauce:

  • 1 clove garlic, crushed
  • ½ red chilli finely chopped
  • 30g dark brown sugar
  • 125ml tomato sauce
  • 25ml dark soy sauce
  • 1 tbl olive oil
  • Salt and pepper

Stone fruit Slaw:

  • 2 sprigs of parsley, finely chopped
  • 1 nectarine
  • 1 plum
  • 1 peach
  • ½ thumb size fresh ginger, grated
  • 1 tbl olive oil
  • Salt and pepper

Mustard sauce:

  • 8 eggs
  • 3 TBL mustard powder
  • 2 c sugar
  • 1 ½ c spirit vinegar
  • 1 c cream
  • 1 c mayonnaise
  • Sweet mustard micro greens


  1. Preheat oven to 150°C.  For the pork belly, mix the sliced onions, herbs, mustard, olive oil and garlic.  Place in an oven tray and place the pork belly on top of the onion mix, do not allow the skin to get wet. Grind some salt over the clean pork skin and rub in. Pour in the chicken stock. Cover with foil and roast for 2 ½ hours, until soft.  Allow to cool completely, this can be made ahead of time or the day before.
  2. Mustard sauce:  Mix eggs, sugar, mustard powder and vinegar together in a pot and cook on a double boiler for 20 miuntes on a low heat, whisk occasionally, to prevent lumps.  Once the sauce is cooked, and has no more raw egg taste, cool completely.  Stir in cream and mayonnaise. Store in a sterilized sealed glass jar for up to 1 month.  This can be done ahead of time as well.
  3. Once the pork belly is cooled, remove the skin and place on a greased tray in a very hot oven 200 C until golden and crackling.  Remove and cool.  Roughly chop up the crispy crackling.  Slice your pork belly into 2cm cubes.  Mix the barbecue sauce ingredients together and place the pork belly cubes into the sauce and leave for a few minutes.
  4. For the slaw:  thinly slice your stone fruit and place in a bowl.  Mix in the grated ginger, olive oil, chopped parsley, salt and pepper.
  5. Heat the non stick pan, add your pork belly and fry until sticky and golden.
  6. Plating:  place some stone fruit in a plate, dot some of the sweet mustard sauce and top with the sticky pork belly. Sprinkle over the crackling and garnish with sweet mustard micro greens.

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