1.2 kg (2.6 lb) pork belly
2 tbsp cilantro seasoning
340ml (11.5 fl oz.) ginger beer
80ml (2.7 fl oz.) Peppadew® Sweet Piquanté pepper brine
8 tbsp sweet piquant relish
2 tbsp (1 fl oz.) cooking oil
60g (2.1 oz.) Piquanté peppers (thinly sliced)
Using a very sharp knife, score the pork belly on the skin side making 1cm spaces in between the lines. Rub the pork with oil, then with the seasoning getting into the crevices.
In a large deep roasting pan lined with foil with the sides folded up, mix the ginger beer, pepper liquid, and half the relish. Place the pork in the liquid mix. Fold up the foil around the pork but leaving the top exposed.
Place In a pre-heated oven at 200 degrees for 15 min and then turn the temperature down to 180 degrees and cook for a further 2hrs 30 min. until the pork is well cooked and soft.
Strain the liquid into a small pot, bring it to the boil and let it reduce by a quarter. Add the remaining relish and Peppadew® Sweet Piquanté peppers and let simmer for 8-10 min, remove from heat.
Slice the pork into 1cm slices, put on a serving platter and pour the sauce over the pork and serve.
Can be served with mashed sweet potato or a starch of your choice.