We have used pork neck or belly for this recipe. The neck is a lovely tender cut of meat, well-marbled with fat which keeps it succulent and juicy. Belly roast contains more visible fat; some people find this cut too fatty, it really is about personal preference, both cuts work well for this dish. Ask our butcher to debone the cut and roll it, tying up with string so it doesn’t come apart. You can cook this in the oven or on the braai; if you decide to use the braai, par-cook it first in the oven until about ½ way, to ensure the inside cooks through. The glaze is Asian-inspired and gives the pork an interesting aromatic pepperiness without the burn. The plum sauce with its sweet-sour overtones completes the picture; if you want it “hot” simply add some chilli flakes or fresh chilli. The sauce is also lovely with chicken.
A great accompaniment to this meat dish would be a stir-fry of assorted Asian vegetables, like Chinese cabbage, mange tout, oyster mushrooms, peppers, bok choy.
NB We have used xylitol for a lower-carb healthy option.
