Pork Belly Boneless Skin On

Pork Belly Boneless Skin On

R119.00 Incl. VAT

In stock
0 out of 5

R119.00 Incl. VAT

Price per kg

SKU: 86 Category:

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

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

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

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

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

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 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


  • 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


  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