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CDWM SA - Ep.5 - Kyle - Main

Kyle’s The Main Event

Ingredients

Serves: 6 people

Preparation time: 2.5 hrs

  • 1 large (±500 g) pork belly
  • 1/4 cup soy sauce
  • 2 cups water
  • 2 tbsp brown sugar
  • crystal salt flakes
  • 6 large apples
  • 200 ml caster sugar
  • 100 ml white vinegar
  • 1/2 lemon, squeezed
  • 200 g baby carrots, with stems
  • 50 g honey
  • 6 large potatoes
  • 2 tbsp Dijon mustard
  • 3 cups frozen peas
  • 250 ml cream
  • 125 ml milk
  • 2 tbsp butter
  • pinch salt & pepper

Preparation method

Pork belly

  • Using sharp knife, score skin ± 1 cm depth, in straight lines across whole belly. Wipe away any moisture on skin with paper towel.
  • Sprinkle salt flakes generously onto skin and push flakes into scored skin. Salt soaks up moisture and helps make crispy skin.
  • Marinade: In bowl, place water, brown sugar, soy sauce and mix well.
  • Wipe skin, getting rid of any excess moisture and salt. If too much salt is removed, sprinkle again with salt flakes.
  • In marinating dish, place pork skin-side up and slowly pour marinade around belly. Do not get any marinade on the skin.
  • Place uncovered marinating dish in fridge overnight.
  • Place pork skin-side up on baking tray and cook 1 1/2 hrs at 180 C.
  • If crackling not as crispy as you like, increase to 220 C and bake for further 15-20 min.

Mash

  • Boil potatoes in water until soft and firm.
  • Peel potatoes, cut in halves and allow to cool.
  • Using potato ricer, mince potatoes, never adding more than 4 halves at a time.
  • If no potato ricer, put all potatoes into bowl and use potato masher to mash.
  • Add 1 heaped tsp butter and mix well. Slowly add 125ml cream.
 Add 2 tsp Dijon mustard. Season with salt and pepper.
  • Continue mixing until thick, creamy and non-lumpy. Taste and add ingredients as required.

Peas

  • Boil water in saucepan, add peas and boil 6 min.
  • Drain water, empty peas into bowl. Add 125 ml cream and 125 milk.
  • Mix well, add salt to taste.

Carrots

  • Boil water in saucepan, add carrots and boil 6 min. Drain water.
  • Into hot pan, add 2 tbsp butter and 2 tbsp honey, then add carrots.
  • Reduce heat to med, sauté until glaze forms on carrots, ± 6 min.

Apple sauce

  • Cut apples into thick slices and remove cores.
  • Into saucepan, place vinegar and sugar, stir until sugar dissolved.
  • Add apple slices, reduce heat to low, stir until softened.
  • Blend ingredients in food blender until thickish sauce consistency.
  • Pour over pork or serve separately.