Pork Belly and pasta

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So a while ago I entered the 2019 Drum Food Ambassador search and I'm happy to say I'm now through to the competition finale where I'll be competing with other foodies for the title. Since the competition is all things porkie 🐷 I've made a ginger beer pork belly, served with an imifino pesto and butternut pasta to celebrate.

As I make my way to the final stretch, please don't forget to cast your vote for me here, you stand the chance to win R1500 for simply voting.Thank you to you all for all the support and love thus far! Finale here we come!

Ingredients

Pork belly 1 cup course sea salt 1 litre ginger beer 1 roughly chopped onion 2 star anise pods 2 tablespoons Chinese 5 spice 1 kg pork belly (skin on) 2 tablespoons sweet Indonesian soy sauce Imifino pesto and butternut pasta 1 cup cubed butternut 1 tablespoon brown sugar 1 tablespoon butter 4 cups cooked bow tie pasta 1 cup sauted mushrooms 1 teaspoon onion powder Salt and pepper to taste Imifino pesto

Method 1. Generously layer some sea salt over the pork belly skin and refrigerate overnight. This step is draws out the moisture from the pork skins which in turn ensures a crispy crackling when the meat is cooked.

2. Pour ginger beer into a roasting dish and add the onion, star anise, Chinese 5 spice and pork belly, skin side up (make sure the skin is lightly scored before cooking). Cover with foil and cook for 2 hours.

3. Remove foil and cook for an extra 20 minutes for an extra crispy crackling Remove meat from oven and strain off remaining cooking liquid into a small pan.

4. Add soy sauce to pan and simmer for a few minutes to make a glossy glaze. Pour glaze over pork, slice and set aside.

5. In a separate pan, add brown sugar, water and butter. Cook butternut cubes in the pan until caramelised. Set aside.

6. Mix together pasta, mushrooms, pesto and butternut. Dish and serve as a bed for the pork belly slices.