PORK BELLY BOSSAM WITH QUICK KIMCHI

Serves 4

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 10 minutes

pork belly roast 800 g–1.2 kg, scored at 1 cm intervals

For the cooking liquid:

Woolworths miso paste 4T instant coffee 1 t (or whole coffee beans) bay leaf 1 whole spring onions 2, including roots onion 1, quartered peppercorns 5 salt 2T water, to cover the meat

For the rice: sushi rice 150 g water 1 cup, plus 3 T

For the dipping sauce: sesame oil 4T fine sea salt 4t

For the quick kimchi: spring onion 1, thinly sliced diagonally and rinsed onion ¼, thinly sliced and rinsed apple 1, puréed ginger 1 t crushed garlic 1.5 t crushed chilli powder 1 T (or paprika and peri-peri; the ratio depends on your preference) fish sauce 2 T (for vegan, use salt to taste) salt, to taste (about 1 t) sugar, to taste (about 1 t) cabbage ½, thinly sliced sesame seeds 1T

leafy greens, for wrapping mushrooms, whole garlic, sliced onion, Tenderstem broccoli, to braai with pork (optional)

1 Place all the ingredients for the cooking liquid, the pork and just enough water

to cover in a large saucepan. 2 Boil for 20 minutes over a medium heat. Turn the meat once or twice while cooking. If you wish, you can boil the pork ahead of time, drain the liquid and keep the pork in the fridge for a few of days before the braai.

3 Wash and drain the rice three times until the water is clear. Soak the rice in 2 cups water for 10 minutes. Cook according to package instructions. 4 To make the kimchi, mix all the ingredients except the cabbage and sesame seeds to make a paste. Add the thinly sliced 1 Boil 2 litres of water with 1 t salt in a large saucepan. Briefly blanch the spinach, around 10 seconds. 2 Drain and refresh the spinach in cold water. 3 Squeeze out as much water as much as possible while keeping the leaves intact. 4 Mix the spinach, salt, sesame oil, sesame seeds and garlic and spring onion, if using. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Hartenberg Chardonnay 2019

bee pollen, to garnish (optional)

1 To make the panna cotta, soak the gelatine leaves in cold water for 4–6 minutes, or until soft. Heat the cream and milk in a saucepan. 2 Squeeze out the excess water from the gelatine and add to the cream mixture. Stir gently until the gelatine has dissolved. 3 Pour into a container and chill for 2 hours. 4 To make the cinnamon-poached pear, heat the sugar and water in a saucepan over a low heat, stirring until all the sugar has dissolved. 5 Add the spices and stir until combined, then increase the heat to a light simmer and cook for 10 minutes. 6 Pour the syrup into a container and add the pear. Allow to cool, then chill for 2 hours or more. If the pear is large and you prefer it soft, you can cook it in the syrup for a couple of minutes and then cool it down.

7 To serve, place the pear on top of the panna cotta and finish off with some of the cinnamon syrup and bee pollen, if using. WHEAT- AND GLUTEN-FREE

WINE: Monis Dry Sherry