SCHWEINEBRATEN WITH GER­MAN PO­TATO SALAD

YOU (South Africa) - - YOU LIFESTYLE -

Pork is big in Ger­many. This roast pork belly is served with an­other favourite: po­tato salad. SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: ABOUT 1 HOUR 45 MIN 1-2kg pork belly, deboned but with skin on salt and white pep­per 10ml (2t) hot mus­tard 1 onion, cut into quar­ters 2 ap­ples, cut into chunks ¼ cab­bage, coarsely sliced 2 bay leaves 1 bunch of fresh thyme 1 bot­tle (340ml) beer 250ml (1c) chicken stock coarse salt PO­TATO SALAD 30ml (2T) olive oil 100g ba­con, roughly chopped 6 gar­lic cloves, crushed 60ml (¼c) ap­ple cider vine­gar 15ml (1T) su­gar hand­ful of fresh pars­ley 1kg baby pota­toes, cooked and halved TO SERVE ap­ple wedges to gar­nish (op­tional) Pre­heat the oven to 170°C. 1 Sea­son the pork on the meat side with salt and pep­per and spread the mus­tard over. 2 Put the onion, ap­ples, cab­bage, bay leaves and thyme in a deep roast­ing pan. Put the pork on top with the meat side down. Pour the beer and stock into the pan. Sprin­kle coarse salt over the skin and roast for 1½ hours. 3 In­crease the heat to 230°C and roast for an­other 15 min­utes or un­til the skin is golden. 4 Re­move from the oven and rest for 10 min­utes. Carve into thick slices. 5 Po­tato salad Heat the oil in a pan and fry the ba­con un­til crispy. Add the gar­lic and cook for two min­utes. Re­move from the heat and add the vine­gar and su­gar. Mix well. Lightly mix the pars­ley and pota­toes and pour the vine­gar and ba­con dress­ing over. Mix and sea­son with a lit­tle salt if needed. 6 To serve Gar­nish the pork with the ap­ple wedges (if us­ing). Serve with the po­tato salad.

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