MEDITERRANEAN ROAST PORK BELLY WITH APPLE, FENNEL & RADISH SLAW

For Rand-per-kilo value, pork is pretty much the most affordable protein you can turn to. There is almost no limit to what you can do with this versatile kitchen all-star, but for us it finds its finest expression when roasted. Of course it’s all about the crackling to meat ratio – the more crackling, the better. And that’s where our friend, belly pork comes in. An inch-thick slab of juicy meat topped with plenty of crunchy crackle is pretty much roast pork heaven.

Pork marries incredibly well with so many herbs and spices, but especially rosemary. With its rosemary-led notes, the Cape Herb and Spice Mediterranean Roast Rub is just perfect with roast pork. A generous sprinkle rubbed into the meat, followed by a drizzle of olive oil and on a bed of onions and carrots the belly goes, then straight into the oven to roast until juicy crackling perfection. This is heart-warming autumn on a plate.

Pork doesn’t just love rosemary (and sage, and thyme, and cumin and and and…) - it also goes incredibly well with fruit. Yes, the fruity glut of summer may be over, but there is still plenty to be excited about – like apples. Crunchy, crisp and juicy, you could pop some in the roasting tray with your belly pork. Our preference, however, is the contrast of a fresh slaw to counterbalance all that porky richness. Grab plump red autumnal beauties, cut them matchstick thin and add to finely sliced fennel and radish, also in season now. A drizzle of fresh zesty lemon and you’re done – a real mid-autumn family treat and more than special enough to entertain with.