Pork Belly Boneless Skin On

Pork Belly Boneless Skin On

Pork Belly Boneless Skin On

R114.00 Incl. VAT

In stock
0 out of 5

R114.00 Incl. VAT

SKU: 86 Category:

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town & Kommetjie – Wednesday.

Additional information

Weight1 kg

Slow-cooked crackling pork with sweet and sour cabbage and creamy mustard mash

There are two tricks here for perfect crackling: salting the skin overnight to dry it out, and giving it a final blast of heat while the meat rests so it can puff up and crisp

Ingredients:

  • 1,75kg, (skin scored heavily) boneless pork belly
  • 2 tbsp sea salt

Red Cabbage:

  • 25g butter
  • 1 onion, chopped
  • 1 Red cabbage, sliced
  • 1 tsp fennel seeds
  • 1 tsp dried chilli flakes, (optional)
  • 2 Bramley apples, peeled and diced
  • 2 Tbsp red wine vinegar
  • 3 Tbsp soft light brown or Demerara sugar

Mustard Mash:

  • 5kg King Edward potatoes, peeled and quartered
  • 50g butter
  • 2 Tbsp Dijon mustard
  • 100ml milk
  • 4 Tbsp double cream

Instructions:

  1. Rub the pork all over with 1 tbsp sea salt then put on a metal rack over a dish. Put uncovered in the bottom of the fridge and leave overnight.
  2. The next day put the whole dish in the sink and pour a kettle of boiling water over the skin. Leave to cool and drain.
  3. Heat the oven to 150C/fan 130C/gas 2. Lift the pork on its rack and put over a roasting tin. Pat the skin dry with kitchen paper and sprinkle with more sea salt. Roast for 3 hours.
  4. To make the cabbage, heat the butter in a non-stick lidded pan. Cook the onion for 5 minutes then add the cabbage and cook for another 5 minutes. Add the remaining ingredients, season and stir well, then add a splash of water and cook for 45 minutes over a medium heat, stirring occasionally, until the cabbage is tender and glossy.
  5. To make the mash, boil the potatoes in salted water until tender then drain well and push through a ricer back into the pan. Season then beat in the butter, mustard, milk and cream over a gentle heat. Cover and reheat to serve (add a little more milk when reheating if it gets too dry).
  6. After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.

Source: olive magazine.com

 

 

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