What are the main ingredients in Savanna’s Spicy Citrus Honey Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Savanna’s Spicy Citrus Honey Pork Belly?

Calories: 1928, Carbs: 109 grams, Fat: grams, Protein: 29.1 grams, Sugar: 22.8 grams, Salt: 729 grams

How do I prepare Savanna’s Spicy Citrus Honey Pork Belly?

OM NOM NOM!: Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the chopped coriander. MMMAYO: In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside. PERFECT PORK: Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning. SAVANNA ORANGE SAUCE: Place a pan over medium heat. When hot, add the grated garlic and chopped chipotles (to taste) and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the Savanna Neat and cook until almost all evaporated, 30 seconds - 1 minute (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside. OVEN ROASTED VEG: Spread the cabbage chunks and the onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Savanna’s Spicy Citrus Honey Pork Belly?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Savanna’s Spicy Citrus Honey Pork Belly

This pork dish is the same same, but different, Chef! You will still get your perfectly cooked, golden-brown pork belly but covered in a Savanna Neat, orange juice, dijon mustard & honey sauce. It’s basically like a whisky-flavoured OJ, but for your plate… Served with roasted cabbage & onion, a mayo drizzle and fresh coriander.

Savanna’s Spicy Citrus Honey Pork Belly

with Savanna Neat & roasted cabbage

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Chipotle Chillies in Adobo
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Kewpie Mayo
NOMU Spanish Rub
Onion
Onions
Pork Belly Pieces
Savanna Neat
Sweet Orange Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Savanna’s Spicy Citrus Honey Pork Belly

Serves 1

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the cabbage chunks and the onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway).
SAVANNA ORANGE SAUCE
Place a pan over medium heat. When hot, add the grated garlic and chopped chipotles (to taste) and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the Savanna Neat and cook until almost all evaporated, 30 seconds - 1 minute (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the chopped coriander.

Jasmine Rice - 100ml
Cabbage - 100g
Onion - 1
NOMU Spanish Rub - 5ml
Garlic Clove - 1
Chipotle Chillies In Adobo - 5g
Savanna Neat - 20ml
Sweet Orange Sauce - 60ml
Pork Belly Pieces - 200g
Kewpie Mayo - 50ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the cabbage chunks and the onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 25-30 minutes (shifting halfway).
SAVANNA ORANGE SAUCE
Place a pan over medium heat. When hot, add the grated garlic and chopped chipotles (to taste) and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the Savanna Neat and cook until almost all evaporated, 30 seconds - 1 minute (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 2-3 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the chopped coriander.

Jasmine Rice - 200g
Cabbage - 200g
Onion - 1
NOMU Spanish Rub - 10ml
Garlic Clove - 1
Chipotle Chillies In Adobo - 10g
Savanna Neat - 40ml
Sweet Orange Sauce - 120ml
Pork Belly Pieces - 400g
Kewpie Mayo - 100ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the cabbage chunks and the onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 30-35 minutes (shifting halfway).
SAVANNA ORANGE SAUCE
Place a pan over medium heat. When hot, add the grated garlic and chopped chipotles (to taste) and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the Savanna Neat and cook until almost all evaporated, 30 seconds - 1 minute (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 3-4 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the chopped coriander.

Jasmine Rice - 300ml
Cabbage - 300g
Onions - 2
NOMU Spanish Rub - 15ml
Garlic Cloves - 2
Chipotle Chillies In Adobo - 15g
Savanna Neat - 60ml
Sweet Orange Sauce - 180ml
Pork Belly Pieces - 600g
Kewpie Mayo - 150ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
OVEN ROASTED VEG
Spread the cabbage chunks and the onion wedges on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until slightly crispy, 30-35 minutes (shifting halfway).
SAVANNA ORANGE SAUCE
Place a pan over medium heat. When hot, add the grated garlic and chopped chipotles (to taste) and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Pour in the Savanna Neat and cook until almost all evaporated, 30 seconds - 1 minute (shifting constantly). Pour in the sweet orange sauce and simmer until reduced and thickened, 3-4 minutes (shifting occasionally). Season, remove from the heat, cover and set aside.
PERFECT PORK
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove the pork from the pan and set aside to rest before slicing and lightly seasoning.
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
OM NOM NOM!
Plate up the steaming rice, top with the pork slices and drizzle with the sweet orange sauce. Serve the roast cabbage alongside and drizzle with mayo. Garnish with the chopped coriander.