Recipes Page

Pork Belly

Ingredients

• PORK BELLY 3 KG
• TOMATO SPICE 1 RECIPE
• BRINE 2LTR ( 15 % )
• CHICKEN STOCK 1 LTR
• SPICED WHITE CABBAGE 800 G (SEE RECIPE )
• SUNFLOWER OIL 60 ML
• SALT & PEPPER
• WHOLE EGGS 2 NUMBER
• PANKO BREADCRUMBS 150 G
• PLAIN FLOUR 150 G

Preparation method

Place the pork belly in the brine for 15 hrs. Remove rinse and place in a container with the chicken stock. Place in the oven in a bain marie for 15 hrs at
79 c. Remove and press under a heavy weight or at least 12 hrs.
Remove the skin and carve into even slices, 140 mm x 20 mm. Place in a container with the tomato marinade for 24 hrs.
Then cube the remaining belly and panne in the breadcrumbs. Deep fry and drain on blue paper. Allow 3 per person and serve with the cabbage and good tamarind ketchup.

White Cabbage

Ingrediants

• WHITE CABBAGE 1.3KG 1 NUMBER
• SALT 80 G
• SUGAR 160 G
• ONIONS 4 NUMBER ( PEELED AND FINELY SLICED )
• GARLIC 4 CLOVES ( PEELED AND CRUSHED )
• RED CHILLI 1 SEEDED & FINELY CHOPPED ">NUMBER
• SESEME OIL 30 ML
• GROUND GINGER 1 TSP
• UNSALTED BUTTER 100 G

Preparation method

Finely slice the cabbage removing the core and mix with the salt and sugar. Place in the fridge for 3 hrs. Wash thoroughly.
In a heavy based sauce pan melt the butter and the oil and sweat the onions no colour.
Add the rest of the ingredients and cook quickly for 15- 20 mins.
Check the seasoning and chill.

Tomato Spice

Ingrediants

• RIPE PLUM TOMATOES 1.6 KG
• RED CHILLIES 2 NUMBER ( NO STALKS OR SEEDS )
• GROUND STAR ANISE 2 TBSP
• GROUND CINAMMON 2 TBSP
• CLOVES 4 NUMBER
• GINGER 2 THUMBS ( PEELED )
• GARLIC 6 CLOVES ( PEELED )
• NAM PLA 30 ML
• TAMARI OR SOY SAUCE 20 ML
• DEMERARA SUGAR 100 G

Preparation method

Place all the ingredients in the blender and mix to form a smooth paste.