Pork belly with mus­tard sauce

YOU Best Recipes: Braai - - Contents -

MUS­TARD SAUCE

3 eggs

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

MEAT

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

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