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Braised pork belly with spiced white cabbage

Braised pork belly with spiced white cabbage

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.