DIE QUINTUS PORK BELLY

DIE QUINTUS PORK BELLY DIE QUINTUS PORK BELLY Verhit oond op die hoogste rooster stelling. Sny die vet in klein blokkies sonder om die vleis raak te sny. (gebruik maar n lekker skerp mes) Sprinkel bietjie olyf olie bo-op met die volgende speserye: Portuguese chicken spice Barbeque spice Sout Peper Jy is welkom om enige ander speserye te gebruik. Vryf die speserye lekker oral in die vleis. Buig die vleis as jy moet om dit lekker tussen die gesnyde vet in te kry. Giet olyf olie onder in oond bak en plaas gesnyde uie daarin. Plaas die vleis bo op die uie. Sit in die oond vir so +-20 30 minute of tot die vet lekker crispy of goud bruin is. Verlaag nou die oond se hitte tot 170ºC en plaas deksel op die oond bak en bak vir n verdere 1 uur tot 1 en half uur. As jy die vleis kan los trek met n vurk dan is dit reg. Haal nou die vleis uit die oond bak en laat dit rus vir so 5 10 minute (probeer om nie al die crackling te eet nie). Sny dit nou op en bedien saam met enige groente van jou keuse. Resep geplaas deur Quintus Lou Gerber Foto: Quintus Lou Gerber

UZBEK PLOV UZBEK PLOV (Kazakstan Pork and Rice Pilaf) The original and traditional recipe use lamb meat. I adapted it for pork meat and reduced the cooking time somewhat for the pork, but added the original cooking times for the lamb in brackets next to my times. 2 cups basmati rice 4 heads garlic, whole ½ cup vegetable oil 1 kg pork meat cubes 2 large onions, thinly sliced 5 large carrots, coarsely grated 2 tablespoons cumin seeds (crushed) 2 tablespoons coriander seed (crushed) ½ cup of raisins 1 teaspoon whole black peppercorns 2 cups boiling water to cover Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside. Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add pork, turning occasionally until the meat is evenly browned, about 6 (10) minutes. Stir in the

onions; cook and stir until the onion has softened and browned, about 6 (10) minutes. Stir in the carrots; cook and stir until the carrots have softened, about 6 (10) minutes. Sprinkle with cumin, coriander, raisons, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 20 (30) minutes. Wash and drain basmati rice with hot water. Pour cleaned rice over the pork mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about ¾ inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and meat together, and serve with the garlic heads on top. Recipe posted by Adam Cloete Photo: Adam Cloete MOROCCAN SPICED PORK WITH BABY GREEN BEANS MOROCCAN SPICED PORK WITH BABY GREEN BEANS 600g stewing pork with fat and bones intact 2-3 tablespoons Moroccan spice (from WW, it s a warmly spiced

blend of cumin, coriander, harissa and dried rose petals) 1 cup chicken stock 1 cup mango juice 2 tablespoons tomato chutney (or you can use tomato puree or passata) 1 finely chopped onion fried 1 garlic clove finely grated, chopped or minced and fried with onion Half a cup of whole raw almonds Half a cup of seedless raisins 100g baby green beans Fresh mint leaves Baby green beans washed, trimmed and steamed or cooked in microwave for 4 mins then added to the pork in slow cooker just before serving. Add all above (except green beans and mint leaves) to slow cooker pot and set on high for 4 hours or until the meat is soft and coming off the bones. Remove the fat, skin (if any) and bones and cut the meat into small pieces. If the sauce is too runny mix a little water and corn starch into a smooth paste and stir into the slow cooker and allow to thicken. While the sauce thickens in the slow cooker, measure equal quantities of couscous and boiling water and add to a glass dish with a dash of oil. Stir and put a lid on the dish or cover in clingwrap for approx 5 minutes. When ready to serve the food just stir the couscous with a fork and loosen the swollen grains. Tear mint leaves and stir into the couscous. This is ready to plate with the spiced pork on top or next to the couscous. Recipe and Photo: Elsabie Templeton

ELSABIE S MOROCCAN SPICED PORK ELSABIE S MOROCCAN SPICED PORK Moroccan spiced pork with baby green beans, almonds and raisins on minted whole wheat couscous 600 gram stewing pork with fat and bones intact. 2-3 tablespoons Moroccan spice (from WW, it s a warmly spiced blend of cumin, coriander, harissa and dried rose petals) 1 cup chicken stock 1 cup mango juice 2 tablespoons tomato chutney (or you can use tomato puree or passata) 1 finely chopped onion fried 1 garlic clove finely grated, chopped or minced and fried with onion Half a cup of whole raw almonds Half a cup of seedless raisins 100 gram baby green beans Fresh mint leaves Baby green beans washed, trimmed and steamed or cooked in microwave for 4 mins then added to the pork in slow cooker just before serving. Add all above (except green beans and mint leaves) to slow

cooker pot and set on high for 4 hours or until the meat is soft and coming off the bones. Remove the fat, skin (if any) and bones and cut the meat into small pieces. If the sauce is too runny mix a little water and corn starch into a smooth paste and stir into the slow cooker and allow to thicken. While the sauce thickens in the slow cooker, measure equal quantities of couscous and boiling water and add to a glass dish with a dash of oil. Stir and put a lid on the dish or cover in cling wrap for approx 5 minutes. When ready to serve the food just stir the couscous with a fork and loosen the swollen grains. Tear mint leaves and stir into the couscous. This is ready to plate with the spiced pork on top or next to the couscous. Photo and recipe: Elsabie Templeton ONTBEENDE VARKNEK MET ROOSMARYN EN SALIE

ONTBEENDE VARKNEK MET ROOSMARYN EN SALIE 1.5 kg ontbeende varknek 2 eetlepel knoffelvlokkies 2 eetlepel elk vars roosmaryn en salie, gekap 20 ml vars tiemie, gekap 2 suurlemoene se gerasperde skil ½ teelepel chillie flakes 1 eetlepel sout peper na smaak 2 eetlepels olyfolie Aartappels: 4 groterige aartappels, geskil en in stukke gesny 1 eetlepel knoffelflokkies paar tiemie takkies bietjie olyfolie sout en peper Maak snytjies in die vleis en druk die kruie, sout, chillieflakes en suurlemoenskil in die gaatjies en smeer die res oor die vleis, sprinkel ook sout en peper na smaak oor die vleis. Sprinkel ook die olyfolie oor die vleis. Ons het dit met foelie toegemaak en op n oondrak in n pan geplaas waarin die aartappels ook gepak is Die aartappels is besprinkel met olyfolie en ook met sout, peper, knoffel en tiemietakkies voeg ook n bietjie water in die pan. Plaas dan in die oond wat voorverhit is op 180ºC vir 2 tot 3 ure. Verwyder die foelie en grill vir n paar minute. Foto: Gideon Louw

SWEET AND SOUR PORK SWEET AND SOUR PORK one red onion, chopped in half, then sliced 1 pork cutlet, chopped in strips 3 small carrots chopped 3 medium baby morrows sliced about 6 big mushrooms ½ fresh pineapple chopped ½ cup of peas ½ a cup of corn 1 green pepper 1 cup of all gold Fry onion and pork till golden, add veg. Fry till done, add all gold +- 2 table spoons of sugar and cup of water. Salt and pepper to taste. And there u have it. Photo and recipe: Cindy-lee Pretorius PULLED SMOKED PORK

PULLED SMOKED PORK 2 kg smoked Boston butt Rub butt in with Dijon mustard to have something for dry rub to stick on. Dry rub. ¼ cup brown sugar ¼ cup salt 2 tablespoons paprika 2 tablespoons cajun spice 1 tablespoon black pepper 2 tee-spoons garlic flakes Cook butt on closed weber or gasbraai at a steady 160-170 degrees celsius for about 1 hour. Baste every 15minutes with basting sauce after turning butt over for 1 hour. Basting sauce 1/4 cup red wine vinegar 1/4 cup water 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons dry rub After the first hour remove from braai and wrap in about 4-5 layers of foil. Before wrapping drench with glazing sauce.

Glazing sauce ¼ cup Ina Paarmans sticky marinade ¼ cup apple cider vinegar 4 tablespoons mrs Balls hot chutney 4 tablespoons honey 1 tablespoon of dry rub Bring all glaze ingredients to a simmer and mix until combined. Braai for a further four hours between 170-180 C turning every 30 minutes. Let rest for 20 min before pulling apart. Use left over glazing sauce with a cup of water and some bistro to make a gravy to drench over potatoes and rice. Recipes and photos: Coetzee Neethling PORK BELLY BURNT ENDS PORK BELLY BURNT ENDS These little bacon bombs burst with flavour. Use a deboned belly, removing the skin will result in better rendering of fat but is optional.

Dry brine for at least a day using 1.5 to 1.8 % salt rubbed into the meat. Wrap and refrigerate. Rinse well and cut into bite-sized chunks. Add any other spice you may want such as black pepper and paprika. Cook in Weber on indirect heat bottom vent open top one halfway. Should be ready in 2-3 hours when crispy and fat well rendered. Photo and recipe: Norman De Villiers EISBEIN IN DIE PRUTPOT EISBEIN IN DIE PRUTPOT Kook die eisbein vir 5 ure in die prutpot op auto met bietjie knoffel, koppie water en speserye van jou keuse. Haal die eisbein uit en smeer met n mengsel van braaisous, tamatiesous en bladjang (alles na smaak). Bak in n warm oond tot bruin. (200 grade C) Foto: Leandre Voigt

PORK BELLY MET VINKEL PORK BELLY MET VINKEL Hier is my Pork Belly. Dit is heerlik en sappig. 1 kg pork belly 1 greenpepper en redpepper, grof opgesny 1 groot rooi/pers ui, opgekerf 4 vars toontjies knoffel, fyngekap 1 teelepel tiemie sout en peper, grof uitgedraai (Vinkel is n belangrike bestanddeel. Ek het nie gehad) 1 koppie Lappies marinade (marinade afdeling van winkels) Braai pork belly aan albei kante so vir 2 min in bietjie olie. Haal uit. Braai al die groente so vir 3 min met sout en peper en tiemie. Gooi die sous bo-oor die groente in bak waarin jy die vleis gaan bak. Sit die vleis bo-op die groente en sous. Draai growwe sout en peper uit en werk in vet glefies in. Bak vir n 1 ½ uur by 180 C met deksel op. Bak dan oop vir n half uur op 180 C en drip sousies oor vet deel. Dit kom lekker crispy uit. Resep en foto: Ronell Muller Boshoff