It might come as a surprise, but avocados are the ideal pairing for pork. Not only do the flavours of each complement the other, both share similar attributes including nutritional density, versatility, and health benefits.
Avos are high in energy, heart-healthy fats, vitamin K, and biotin. They are cholesterol and sodium free, and are a source of fibre. Avos can also form part of a successful energy-controlled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods.
Similarly, when consumed in moderation – no more than 80 g to 90 g per day – lean pork can make a good addition to a healthy and balanced diet. Such a moderate intake of lean, fresh pork meat as part of a varied diet does not increase the risk of heart disease and can make a good addition to a healthy diet for people living with diabetes.
Pork is also a rich source of many vitamins and minerals including thiamine, which is critical in energy metabolism, and selenium, which assists with immune system support. Lean pork is a healthy protein source to incorporate into a weight loss diet, and protein may be helpful for those working to reduce their weight.
Here is a delicious recipe while the avocado’s are now in season and available all aound:
Crispy Roast Pork Belly with Avocado
Serves 8
Preparation time: 30 minutes and refrigeration
Cooking time: 2 hours
Ingredients:
For the pork belly:
• 2 kg (3 cm to 4 cm thickness) boneless pork belly with the skin;
• 2 heads garlic, broken into cloves and peeled;
• 30 ml (2 tbsp) avocado or olive oil;
• 60 ml (¼ cup) sea salt flakes;
• 30 ml (2 tbsp) cumin seeds; and
• 2 handfuls of sage.
For the avo mustard sauce:
• ½ x 385 g tin condensed milk;
• 30 ml (2 tbsp) white wine vinegar;
• 15 ml (1 tbsp) whole grain mustard;
• 30 ml (2 tbsp) milk;
• ½ avocado, mashed; and
• salt and pepper.
For the spiced avo slices:
• 15 ml (1 tbsp) smoked or plain paprika;
• 30 ml (2 tbsp) Cajun spice;
• 15 ml (1 tbsp) dried chilli flakes; and
• 2 avocados, halved, stoned and peeled.
Method:
For the pork belly, score the pork skin 1 cm apart with a sharp knife or minora blade. Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out.
Preheat oven to 180 °C. Scatter the garlic over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes. Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour.
Increase oven to 230 °C. Turn the pork over and sprinkle with remaining salt. Tuck the sage in underneath the pork and roast for about 1 hour or until the skin is golden and crunchy (cover pieces that browns too much with foil).
For the sauce, blitz together all the ingredients. Season with salt and pepper.
For the spiced avo slices, combine the paprika, cajun, and chilli flakes. Press the avo halves, cut-side down into the spice mix. Thickly slice. Serve with the pork and sauce.
For further information and avo recipes, visit avocado.co.za.
