Pre heat the oven to 350 F degrees.
In big bowl mix the olive oil, mustard, thyme, garlic, ginger, salt, pepper and lemon juice.
Using a sharp knife, score the pork belly skin and fat without cutting into the meat and push cloves into scored skin, pour the marinade on top of the meat and baste it well.
Let the meat rest in refrigerator for about 30 minutes.
Slice the onion and layer on the bottom of a roasting pan, in a hot frying pan pan sear the meat on the skin side pour the brandy. Transfer the meat to roasting pan and place on top of the sliced onion arrange the beets, potatoes and tomatoes cut into quarters all around the meat.
Roast for 45 minutes reduce oven temperature to 300 F degrees, pour the apple juice over the meat and baste it as it roasts for a further 1 hour or until the pork is tender and cooked through, and the skin is crisp. Let the roast rest uncovered for 20 minutes, then cut into slices and serve with the roasted potato and beets and tomatoes.
2 kg Poitrine de Porc (skin on)
2 cloves garlic
Pinch of ground cloves
2 tablespoons thyme leaves
2 tablespoons olive oil
1 tablespoon lemon juice
2 onions, sliced
1 teaspoon of honey
1 teaspoon of fresh grated ginger
course salt and pepper
4 colour selection of hot house tomatoes
Yellow baby organic beats
Yellow baby yukon gold potatoes
1 cup of fresh apple juice
1 teaspoon of mustard
1 shot of brandy
By Chef Honore Gbedze
Preparation Time: 30 minutes
Cooking Time: 2 hours
Bonne Appetit !