A recipe by Simmer Thyme
Simmer Thyme is made up of diverse duo, @mantsoepout and @thefreeds. This passionate pair have teamed up with yours truly to bring South Africans delectable dishes rooted in a love for good old-fashioned home cooking. Without giving too much away, they have given us a taster of what’s to come and we are so excited to share it with you! First up from our favourite foodies is this mouth-watering braised pork belly served with creamy sweet potato mash. It’s incredibly easy to make and absolutely delicious. Give it a try!
For the pork:
- 1kg pork belly
- 6 fresh bay leaves
- 4 cloves garlic, crushed
- 8 cardamom pods
- 5 star aniseed
- 1 tbsp fennels seeds
- olive oil
- sea salt and pepper
- 2 onions finely chopped
- 500ml white wine
- 1 tbsp whole grain mustard
- 2 carrots, thinly sliced
- 500ml chicken stock
For the mash:
- 2 potatoes
- 1 sweet potato
- 100ml cream
- Salt and Pepper
- 1 tbsp butter
– Pre-heat the oven to 200°C.
– Heat a large oven-safe pan, or your roasting tray on the stove top over medium heat.
– Add onions, carrots, fennelseed, aniseed, cardamom and garlic to your pan, drizzle with olive oil and sauté over a medium heat.
– Score the skin of the pork belly diagonally into a diamond pattern.
– Place the pork belly, skin side down, into the pan and brown till crisp. Turn the belly and brown the reverse side.
– Pour wine and stock over the pork and bring to a boil.
– Place in oven and cook for 1-2 hours.
– While the pork is in the oven, prepare your mash!
– Peel and boil your potatoes until soft.
– Strain and transfer back to the pot, and mash!
– Add cream, butter & salt and pepper to taste.
– Transfer the pork belly to a serving dish and pour out the excess fat from the pan.
– Return the pan to the stovetop and stir in the mustard.
– Cook it for a couple of minutes on the hob to make a gravy, strain into a jug and serve with the pork.
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