This spicy Camembert and crispy succulent roast pork are easy to prepare and make a lip-smacking winter meal


  • 1,5kg pork belly
  • 10ml fennel seeds
  • 10ml cumin seeds
  • 5ml coriander seeds
  • 3–5ml dried chilli flakes
  • 3 garlic cloves, peeled
  • 15ml fresh ginger, peeled and grated
  • 15ml brown sugar
  • salt and milled black pepper
  • 5ml fresh sage or rosemary leaves, chopped
  • 30ml olive oil
  • 15ml coarse sea salt


  • 125g thick plain yoghurt
  • 60g sour cream
  • ½ garlic clove, crushed
  • 30g pomegranate rubies
  • 30ml fresh parsley, finely chopped
  • 2 spring onions, finely chopped
  • 2ml smoked or sweet paprika
  • 2–5ml lemon juice, to taste
  • salt and milled black pepper


  • 6 wraps, warmed in a hot, dry pan
  • 1 small Mediterranean cucumber, diced
  • 2 tomatoes, deseeded and diced
  • 1 small red onion, peeled, halved and sliced into thin wedges
  • 10g fresh mint leaves, torn
  • 10g fresh coriander leaves, torn


  1. To make the spiced pork belly: grind the fennel seeds, cumin seeds and coriander seeds in a pestle and mortar. Add the chilli flakes, garlic and ginger and grind further to form a paste. Stir in the remaining ingredients, except for the oil and salt and rub the mixture into the meaty side of the pork belly. Place the pork in a container, cover and chill for 5 hours or overnight, to allow the meat to marinate.
  2. Preheat the oven to 220˚C. Use a sharp knife to score the skin of the pork belly. Rub the olive oil into the skin and top with the sea salt. If desired roll the pork up and secure with string. Place the pork belly in a roasting pan and bake uncovered for 30 minutes.
  3. Reduce the temperature to 160˚C and cover the pork with foil. Cook it for 2–2½ hours or until the meat is tender. Allow it to stand for 10 minutes before carving it into slices.
  4. To make the pomegranate raita: combine all the ingredients in a small mixing bowl. Season to taste with the salt, pepper and lemon juice.
  5. Serve the pork roast with the warm wraps, the pomegranate raita, cucumber, tomatoes, red onion, mint and coriander leaves.

(Serves 6)