Crispy Pork Belly with Avocado

When it’s winter in South Africa, it’s a reason to celebrate like it’s Christmas in July!

Recipe by: SA Avocado Growers Association
Serves: 8
Preparation time: 30 minutes + refrigeration
Cooking time: 2 hours


  • For the pork belly
  • 2 kg (3-4 cm thickness) boneless pork belly with the skin
  • 2 heads garlic, broken into cloves and peeled
  • 30 ml (2 tbsp) avocado or olive oil
  • 60 ml (¼ cup) sea salt flakes
  • 30 ml (2 tbsp) cumin seeds
  • 2 handfuls sage
  • For the avo mustard sauce
  • ½ x 385 g tin condensed milk
  • 30 ml (2 tbsp) white wine vinegar
  • 15 ml (1 tbsp) whole grain mustard
  • 30 ml (2 tbsp) milk
  • ½ avocado, mashed
  • Salt and pepper
  • For the spiced avo slices
  • 15 ml (1 tbsp) smoked or plain paprika
  • 30 ml (2 tbsp) Cajun spice
  • 15 ml (1 tbsp) dried chilli flakes
  • 2 avocados, halved, stoned and peeled

How To Make Pork Belly with Avocado

  1. For the pork belly, score the pork skin 1 cm apart with a sharp knife or minora blade. Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out.
  2. Preheat oven to 180°C. Scatter the garlic over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes. Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour.
  3. Increase oven to 230°C. Turn the pork over and sprinkle with remaining salt. Tuck the sage in underneath the pork and roast for about 1 hour or until the skin is golden and crunchy (cover pieces that browns too much with foil).
  4. For the sauce, blitz together all the ingredients. Season with salt and pepper.
  5. For the spiced avo slices, combine the paprika, Cajun and chilli flakes. Press the avo halves, cut side down into the spice mix. Thickly slice. Serve with the pork and sauce.

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