Avocados and Pork; the Perfect Christmas in July Pairing

by Tia

It might come as a surprise, but avocados are the ideal pairing for pork. Not only do the flavours of each one complement the other, but they both share similar attributes, including nutritional density, versatility and health benefits.

Avos are high in energy, heart-healthy fats, vitamin K and biotin. They are cholesterol and sodium free, and a source of fibre. Avos can also form part of a successful energy-controlled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods.

Similarly, when consumed in moderation*, lean pork can make a good addition to a healthy and balanced diet (*80 – 90g per day). Such a moderate* intake of lean, fresh pork meat as part of a varied diet does not increase the risk of heart disease and can make a good addition to a healthy diet for people living with diabetes.

Pork is also a rich source of many vitamins and minerals including thiamine, which is critical in energy metabolism, and selenium, which assists with immune system support. Lean pork is a healthy protein source to incorporate into a weight loss diet, and protein may be helpful for those working to reduce their weight.

As you can see, avos and pork are a match made in heaven!

Roasted pork is a favourite on the Christmas table, but also as part of Christmas in July spreads – a trend that is fast gaining popularity.

The origins of Christmas in July are disputed. But whatever its roots, the idea of a midyear festive holiday has taken hold in many countries, where it is now celebrated on 12 or 25 July.

Roasted meats always top the traditional festive food list, and this year we’re adding an avo to our roast pork dishes for the ultimate Christmas in July spread.

It’s actually perfect timing for us in the Southern Hemisphere to celebrate the faux festive season, as the cold July winter weather complements the quintessential Christmas roast with all the trimmings!

This Christmas in July we’re slow roasting pork belly and serving it with avo mustard sauce and spiced avo slices.

Surprise the family with a Christmas dinner this July – just don’t forget to add the avos!

For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa

For further information and pork recipes, visit www.sapork.co.za , like us on Facebook @sapork and follow us on Instagram  @sa-pork

Crispy Roast Pork Belly with Avocado

Serves 8

Preparation time: 30 minutes + refrigeration

Cooking time: 2 hours



  • 2 kg (3-4 cm thickness) boneless pork belly with the skin
  • 2 heads garlic, broken into cloves and peeled
  • 30 ml (2 tbsp) avocado or olive oil 
  • 60 ml (¼ cup) sea salt flakes 
  • 30 ml (2 tbsp) cumin seeds
  • 2 handfuls sage


  • ½ x 385 g tin condensed milk
  • 30 ml (2 tbsp) white wine vinegar
  • 15 ml (1 tbsp) whole grain mustard
  • 30 ml (2 tbsp) milk
  • ½ avocado, mashed
  • Salt and pepper


  • 15 ml (1 tbsp) smoked or plain paprika
  • 30 ml (2 tbsp) Cajun spice
  • 15 ml (1 tbsp) dried chilli flakes
  • 2 avocados, halved, stoned and peeled


  1. For the pork belly, score the pork skin 1 cm apart with a sharp knife or minora blade. Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out.
  2. Preheat oven to 180°C. Scatter the garlic over the base of a baking dish. Rub the oil all over the pork, followed by half of the sea salt flakes. Place the pork skin-side down on top of the garlic and sprinkle with cumin. Roast for 1 hour. 
  3. Increase oven to 230°C. Turn the pork over and sprinkle with remaining salt. Tuck the sage in underneath the pork and roast for about 1 hour or until the skin is golden and crunchy (cover pieces that browns too much with foil).
  4. For the sauce, blitz together all the ingredients. Season with salt and pepper.
  5. For the spiced avo slices, combine the paprika, Cajun and chilli flakes. Press the avo halves, cut side down into the spice mix. Thickly slice. Serve with the pork and sauce.


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