1.1kg seasoned pork belly roast with almond and cranberry stuffing
1/4 cup (60ml) balsamic glaze
1/3 cup (80ml) honey
800g baby roma or cherry tomatoes on the vine
1½ tbsp olive oil
1 extra clove garlic, crushed
1 tbsp extra balsamic glaze
Mixed leaves to serve
Preheat the oven to 170C fan-forced/190C conventional.
Whisk together the vinegar and honey in a small bowl. Place the pork in a baking dish and brush with the glaze. Roast for 1½ hrs, basting regularly, or until pork is cooked through and well glazed.
Place the tomatoes flesh side up on a baking tray. Combine the oil, garlic and balsamic in a small bowl and brush over the tomatoes. Roast in the oven for 1½ hrs with the pork.
Remove the pork from the oven and allow to rest for 15 mins. Remove the string and cut into thick slices. Serve with the tomatoes and a simple green salad.