Asian pork belly

ASIAN PORK BELLY

YOU Best Recipes: Braai - - Contents -

2 kg pork belly, rind re­moved and set aside 60 ml (¼ c) ready-made ori­en­tal rub salt

GLAZE

30 ml (2 T) grated fresh ginger

1 chilli, chopped

15 ml (1 T) sesame oil

2-3 gar­lic cloves, finely chopped

125 ml (½ c) soy sauce

30 ml (2 T) In­done­sian sweet soy sauce 15 ml (1 T) Hoisin sauce

30 ml (2 T) honey zest and juice of 2 limes

TO SERVE

1,5 kg sweet pota­toes, cooked and mashed with 50 g but­ter (recipe for braaiing sweet pota­toes on page 72)

Pre­heat the coals in the ket­tle braai to low heat (150 °C, see the heat lev­els guide on page 7). 1 Rub the meat with the ori­en­tal rub and place fat side up in a roast­ing pan that will fit in the ket­tle braai.

2 Place on the top grid of the ket­tle braai, close the lid and roast for 3-3½ hours at 150 °C (low heat) or un­til the top is browned and the meat is ten­der.

3 Al­low to cool com­pletely, wrap in foil and re­frig­er­ate overnight.

4 Pre­heat the oven grill. Cut the pork rind into strips, sea­son well with salt and grill for about 40 min­utes or un­til you have crisp crack­ling.

5 Glaze Mix the in­gre­di­ents.

6 Carve the meat into thick slices and baste with the glaze. Braai over mod­er­ate coals, bast­ing of­ten with the glaze, for 10-15 min­utes or un­til the glaze is sticky.

7 To serve Serve with the sweet potato mash and crack­ling.

RICHARD AND CAN­DICE (AS SEEN ON KOM ONS BRAAI EPISODE 5 ON VIA)

SERVES 6-8 Prepa­ra­tion

15 min Stand­ing Overnight Cook­ing 3-3½ hours (pork) 40 min (crack­ling) Braaiing 10-15 min

(pork)

SERVES 6 Prepa­ra­tion 30 min Rest­ing 10 min Mar­i­nat­ing Overnight Braaiing

3 hours

2

1

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