Its been an exciting week going into the local shops of Tooting and really rooting around to find new and intresting ingredients that I don't usually have in my kitchen. One of those ingredients is Mauby Syrup. It is made from the bark of the Mauby tree, native to Barbados and it smells like peppery, spicy Vimto. Usually it is made into a frink which can help to lower blood pressure, but I decided to pair it with pork in place of maple syrup and it was delicious.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- Yieldserves 2
For the pork and pumpkin
- 1kg pork belly
- 500g fresh pumkin (cut into large chunks)
- 1 red onion (cut into thick slices)
- 1 tbsp olive oil
- 4 tbsp Mauby syrup
- You'll also need parchment paper to line your baking tin
For the coconut & coriander dressing
- 200ml coconut milk
- 1/2 large bunch fresh corriander
Place the pumpkin chunks in a roasting pan and toss in the olive oil.
Place the pork belly on top of the pumpkin and pour over the Mauby syrup. Put the pan in the oven on the middle shelf for 90 minutes.
While the pork is cooking, make the sauce by putting the coconut milk and coriander into a food processor and blending together.
When the pumpkin and pork are cooked
Remov the pork and slice it on a board.
Serve piled on top of the pumpkin and drizzled with the cocnut corainder sauce.