For the pork belly
30g chipotle seasoning (try Woolworths)
2 tbsp honey
1 tbsp olive or avocado oil
1 tbsp sea salt
1.3kg pork belly
2 sprigs each fresh thyme and rosemary
2 garlic cloves, bruised
250ml cider or chicken stock
For the beans
1 tbsp sunflower oil
2 shallots, chopped
2 garlic cloves, crushed
2 x 410g cans mixed beans, drained
3 tbsp BBQ sauce
1 tsp Worcestershire sauce
For the maple-roasted sweet potatoes
6 sweet potatoes
2 tbsp olive or avocado oil
1 tbsp smoked sweet paprika
4–5 tbsp maple syrup
2 limes, cut into wedges
To make the slow-cooked pork belly
- Mix together the chipotle rub, honey, oil and salt. Rub over the pork and place on top of the herbs and garlic on the base of a foil-lined baking dish. Chill for 4 hr.
- Heat the oven to 140°C. Pour the cider around the meat, cover with foil and roast for 2½ hr. Remove from the oven, cut away the skin and place under a grill on high until crisp. Cover the meat and leave to rest for 20 min.
To make the beans
- For the beans, heat the oil in a pan and cook the shallots and garlic until soft. Stir in the beans, passata and sauces. Bring to the boil, then simmer for 20 min. Add the pork juices and bring back to the boil.
- Top the beans with sour cream and thyme and serve with the pork and crackling.
To make the maple-roasted sweet potatoes
- Heat the oven to 180°C. Rub the potatoes with olive or avocado oil and paprika. Put them on a baking tray and roast for 30–40 min until cooked all the way through.
- Drizzle the maple syrup over the potatoes, return to the oven and cook for a further 5–8 min. Serve with the lime wedges.