750g-1kg pork belly or pork shoulder
4 red onions, cut into six pieces
1 whole garlic bulb, halved across the circumference
1 sprig fresh rosemary
1 tbsp NOMU Cajun Rub
1 tbsp NOMU BBQ Rub
½ tsp NOMU Spicy Chilli Grinder
1 NOMU Cook’s Collection whole star anise
½ tsp NOMU Ground Cinnamon
½ tsp NOMU Ground Nutmeg
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp tomato paste
1 tbsp light brown sugar
340ml cider (or 10ml NOMU Chicken STOCK dissolved in 350ml water)
Fresh white rolls
2 apples, grated
Fresh coriander
Preheat the oven to 170°C.
Place the pork, onions, garlic and rosemary into a large shallow oven-proof dish or casserole dish. In a separate bowl, mix together all the Rubs and spices. Add a tablespoon of olive oil, the tomato paste and sugar.
Coat the pork with the mixture making sure that it is well covered. Pour in the cider (or chicken stock), cover the dish with foil and cook undisturbed for 2.5 hours.
Remove from the oven and take off the foil. Add a little more cider (or chicken stock) if necessary. Place it back into the oven to cook for another hour or until the pork is nicely tender and can be easily pulled apart using two forks.
Serve warm on fresh white bread rolls, garnished with the grated apple and fresh coriander.
*Recipe by Sarah Graham
750g-1kg pork belly or pork shoulder
4 red onions, cut into six pieces
1 whole garlic bulb, halved across the circumference
1 sprig fresh rosemary
1 tbsp NOMU Cajun Rub
1 tbsp NOMU BBQ Rub
½ tsp NOMU Spicy Chilli Grinder
1 NOMU Cook’s Collection whole star anise
½ tsp NOMU Ground Cinnamon
½ tsp NOMU Ground Nutmeg
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp tomato paste
1 tbsp light brown sugar
340ml cider (or 10ml NOMU Chicken STOCK dissolved in 350ml water)
Fresh white rolls
2 apples, grated
Fresh coriander
Preheat the oven to 170°C.
Place the pork, onions, garlic and rosemary into a large shallow oven-proof dish or casserole dish. In a separate bowl, mix together all the Rubs and spices. Add a tablespoon of olive oil, the tomato paste and sugar.
Coat the pork with the mixture making sure that it is well covered. Pour in the cider (or chicken stock), cover the dish with foil and cook undisturbed for 2.5 hours.
Remove from the oven and take off the foil. Add a little more cider (or chicken stock) if necessary. Place it back into the oven to cook for another hour or until the pork is nicely tender and can be easily pulled apart using two forks.
Serve warm on fresh white bread rolls, garnished with the grated apple and fresh coriander.
*Recipe by Sarah Graham
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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