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
- 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.
- 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.
- 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.
- 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.
- 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.