Spicy slant on pork belly

LARA KRULL

THIS week's recipe is roast pork belly served on mashed butternut and lentils with a curry sauce and avocado salsa.

Ingredients

300g pork belly

150g butternut

50g feta

chopped parsley and chives

50g lentils

½ avocado

half red onion

1 small Israeli cucumber

coriander

salt and pepper

half a lemon

Curry sauce

1 onion

2 cloves garlic

10g fresh ginger – grated

15g chopped coriander

1 red chilli chopped

1 tin whole peeled tomato

3tbls tomato paste

salt and pepper

1tbls mild curry powder

1tbls marsala

1tbls sugar

Method

Sprinkle a bit of salt on top and roast pork belly.

Cook lentils until soft, strain and rinse.

Roast cubed butternut with a bit of oil and salt and pepper. Once cooked, mash, add a little butter together with parsley and lentils and crumble feta into it.

For the curry sauce, fry chopped onion, garlic, ginger and chilli in oil, add curry powder and cook for a bit. Then add tomato paste, followed by chopped whole peeled tomatoes, salt and pepper, chopped coriander, a bit of water and the sugar and cook for 20 minutes.

For the avo salsa, dice all the ingredients and mix together.

Put butternut mix in a mould, place pork belly on top, cover with curry sauce and place avo salsa around. Serves two.

Win a Sunday lunch for two at My Pond Hotel by answering this question: What type of meat is used in this dish? Write the answer and your name and phone number on a piece of paper and drop it off at the TotT offices by Tuesday October 16. Last week's winner is Derrick Newson.

Lara Krull is the executive chef for Lily Restaurant at My Pond Hotel.