Pork belly with mustard sauce
160 ml ( ₂ ⁄₃ c) sugar
20 ml (4 t) mustard powder 10 ml (2 t) mustard seeds 250 ml (1 c) wine vinegar salt
15 ml (1 T) each fresh chives, oregano and dill, chopped OR 5 ml (1 t) each if using dried herbs
SERVES 4 Preparation 10 min Cooking 40 min
125 ml (½ c) sour cream or double cream plain yoghurt
1 whole pork belly (1 kg) salt and pepper
TO SERVE seared veggies and sweet potatoes baked in aluminium foil
1 Mustardsauce Whisk the eggs well in a glass bowl. Gradually add the sugar, mustard powder and seeds, and whisk well. Add the vinegar gradually and whisk. Season with salt and add the fresh or dried herbs. Whisk over a saucepan of boiling water (making sure the bowl doesn’t touch the water) until the mixture has thickened and just begins to simmer.
2 Allow to cool then stir in the sour cream or yoghurt.
3 Meat Season the pork belly with salt and pepper. Braai high above hot coals until done, turning frequently, about 40 minutes.
4 To serve Cut the meat into strips and serve with the mustard sauce, veggies and sweet potatoes.
M DÖMAN, GARIES, NORTHERN CAPE