Chilly Chilli With Apple Salsa

We all love chilli. Whether we eat it with rice or quinoa or toasted bread, we still eat it. With the weather turning we have a great excuse to cook this dish more often. Here, this is our best recipe – you’ll love it.


What you’ll need to pull this master piece off…


  • 1 kg pork belly, skin removed and bone out
  • 2 large onions
  • 2 teaspoons soft light brown sugar
  • 150ml balsamic vinegar
  • 2  cans of red kidney beans
  • 2  cans of diced tomatoes
  • 2  red peppers
  • 2–3 fresh African Birds Eye Chillies
  • 30 g fresh coriander

For the salsa:

  • 1 red onion
  • 2 crisp eating apples
  • 3 tablespoons cider vinegar
  • 3 tablespoons extra virgin olive oil

For the chilli:

  • 20g chopped mushrooms
  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons smoked paprika
  • 1 butternut squash
  • olive oil


  1. As always start by pre-heating the oven to 200C. While that’s going cut the butternut up into bite sized bits, drizzle with olive oil and place them aside on a baking tray for a moment. After that you want to toss the coriander and fennel into the mortar and pestle with a teaspoon of salt and a teaspoon of pepper. Go nuts. Teach those herbs a lesson. Well done, you’ve just made the spice we’re going to dress the butternut with. Mix HALF of your pestle mixture with the butternut, making sure all pieces are coated. The oven should be ready now. Place the tray in the oven and keep an eye on it – it should take around 45 minutes to roast.
  2. Cut the pork belly into piece and drizzle with olive oil. Take the rest of the spice mixture and rub it into the meat. On a high heat stove top fry the meat in a deep pot until it’s about halfway done. Chops some onions and add it to the cooking meat. Throw in the brown sugar and stir regularly. We want to caramelise those bad boys. Add the balsamic vinegar and chopped mushrooms to the meat. Drain the beans and tomatoes from their cans and toss into the pot. Toss in the rest of the ingredients and boom, you’re almost there. Cover the brew with a lid, switch the hob to a low heat and let it cook for five hours until the meat is tender, stirring every hour.
  3. Chop up all the salsa ingredients and place in the fridge for when the meat is done. Thirty minutes before the 5-hour mark take the roasted butternut and toss it in with the meat to heat it up and to introduce all the flavours to one another.
  4. Serve with freshly baked bread. It’ll change your life.

Recipe inspired by The Food Network and Shawn’s years of chilli cooking.


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