Today’s crisp hoisin 5 spice roast pork belly with mustard infused mash is a super idea for a Sunday treat when you are relaxed and have time on your hands. Don’t let the 5 ½ hours cooking time put you off in any way – it is well worth the wait. This gastronomical delight is also available as our Saturday restaurant special at R90 per person. Please call ahead with your order – Tel 021 421 1354


2kg whole pork belly, skin removed

1 tsp Chinese 5 spice

30ml hoisin sauce

Salt and pepper to taste

6 medium sized potatoes

¼ cup milk

¼ cup butter at room temperature

2 Tbs whole grain mustard

1 Tbs olive oil



Preheat oven to 220 deg C.

Season pork belly with 5 spice, hoisin sauce, salt and pepper.

Wrap pork belly in grease proof paper, and then wrap in foil twice to form a package.

Place pork package in a baking dish.

Roast in preheated oven for 30 min then drop the temperature to 160 deg C and let it cook for 5 ½ hours.

Let cool in wrapping until room temperature, place cooled package in refrigerator overnight or for 8 hours.


For the mash. Peel and cut potatoes into 3cm x 3cm cubes, place potatoes in salted water and bring to the boil. Let boil for 10 – 12 minutes.  Once a knife pierces potatoes with ease, remove from water into a colander.

Place potatoes in an empty pot or bowl, add milk, butter, salt and mustard and mash until smooth. Season to taste.

Unwrap chilled meat. Save any rendered pork fat that falls away when unwrapping.

Cut meat into 8 equal sized portions. Cut 1cm by 1cm slashes into the fat side of the pork with a sharp knife. Season with salt.

Heat 2 Tbs of the pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat, cook until well browned on all sides and heated through 5 – 10 minutes.

Place mash in the centre of the plate with 2 pieces of pork belly per portion drizzle with olive oil and serve.

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