Alive and Cooking

Ruby Pork

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500g Pork belly
1 ltr water
2 bunches baby beetroot
1 tin water chestnuts
200g field mushrooms – sliced into ¼’s
1 tsp minced garlic
1 tsp ground ginger
Splash balsamic vinegar


Clean beetroot and remove stalks. Place beetroot into large oven proof pan and cover with water, bring to boil and simmer for 10 mins then add mushrooms, drained water chestnuts, garlic, ginger and balsamic vinegar.

Add pork belly into mix making sure it is completely covered with the liquid and place into hot fan forced oven at 220C for 30-35 minutes.

Serve with wilted spinach with garlic and lemon.

Ruby Pork