Team SA Recipe - Pork Belly

Pork Belly used to be a fairly neglected part of the pig, but has recently come in vogue. Here’s a fantastic recipe for Pork Belly from Chef Henrico Grobbelaar. Henrico is a chef at the Vergelegen Wine Estate and a member of the Team’s Development Squad.

Pork belly in Lamb Fat

Ingredients

3kg Pork Belly

500g Kosher Salt

800g Sugar

25g Thyme

60g Garlic

1½ Litres Lamb Fat

5g Twine

15g Pepper

Method

Crush garlic and chop thyme

Add with equal quantities of kosher salt and sugar

Leave mixture outside for a day (Make sure to make in advance)

Layer the mixture between the pork bellies and cure for 4 hours

Rinse off the cure

Clean and cut pork belly to size, roll and tie.

Sumberse in lamb fat and cook at 70ºC for 5 to 6 hours

Let the pork belly cool down in the fat and remove the next day

Mashed Potatoes

Ingredients

1kg Potatoes

140ml Cream

125g Butter

20g Salt/Pepper

Method

Peel potatoes and cut into equal cubes

Add to a pot with cold water and salt

Cook until you can squash a potato piece between your fingers

Strain and put back onto a low heat to dry potato and remove excess moisture

Break up with a whisk and stir slowly

When potatoes reach a cream cloudy consistency add butter and cream

Stir through adding pepper.

Pass through a mouli.

Cumin Carrots and Pearl Onions

750g Carrots

15g Cumin

50ml Olive Oil

300g Onions Pearl

50g Butter

15g Whole Garlic

10g Rosemary

5ml White Vinegar

Method

Peel and cut the carrots in quarters to form the wedge shape

Coat with olive oil, salt, pepper and cumin seeds

Roast until tender

Clean the onion with the root side still in place to keep the onion together

Add butter, rosemary, vinegar, salt and pepper

Cover and cook until tender

Remove the lid and cool down

Chicken and Honey Jus

1 Litre Chicken Stock

100ml Honey

Reduce the Chicken stock and honey together

Reheat the pork in the jus before service

Brown Chicken Stock

1kg Chicken Bones – small dice

50g Mirepoix (carrot, onion, celery, thyme, rosemary)

50g Tomato Paste

2 litres Water

10g Salt/Pepper

Method

Roast bones in 180ºC oven until well browned

Drain all excess fat and add mirepoix & tomato paste

Roast for a further 4 minutes, stirring occasionally.

Remove & transfer to a saucepan

Add 500ml water, bring to the boil & reduce to a glaze

Repeat process

Add remaining 1 litre of water and simmer for 2 hours while skimming

Strain through fine sieve or cloth and allow to drip

Season to taste