Mouth-watering baked baskets

Pork Belly Phyllo Baskets

2 cloves garlic, freshly crushed a handful of fresh rosemary a handful of fresh thyme 500ml honey

1 cup whole grain mustard

1 T Dijon mustard

¼ cup olive oil

2 T hoisin sauce

2 T teriyaki sauce

1 T coarse sea salt

1 T crushed pepper pork belly

1 box phyllo pastry, defrosted 125g butter

Method

Chop the garlic and herbs together. Add the honey, mustards, oil, sauces, salt and pepper to the garlic and herb mix and combine well.

Flatten the pork belly and with a sharp knife cut gashes into the fatty side. Rub the mixture into the skin and meat on both sides. Let the belly rest in the marinade/rub overnight or for 12 hours minimum. Heat the oven to 220°C.

Fold the belly into a log, skinside on the outside. You can choose to tie it with a rope or keep the folded end down and press the belly down. Make sure it’s tightly folded. It shouldn’t unravel as it cooks, but it isn’t a train smash if it does.

Grill in the oven (have the top element on) for about 20 minutes or until golden brown.

If you worry that it’s underdone then wrap it in foil and seal it in a casserole dish. Its own heat will finish cooking it. Cut the belly into cubes.

Melt the butter in a pan and drape the phyllo pastry out on a work table. Brush one sheet with the butter, and drape another on it. Brush the top sheet with more butter. Cut the phyllo into equal squares of about 15x15cm. Preheat your oven to 180°C. Spray a muffin tray with nonstick spray and line each muffin cup with the phyllo pastry. Bake until golden. Remove the baskets from the oven, and fill each one with the cubed pork. Serves 8