The key to the crispiest crackling is leaving the pork uncovered to dry out overnight. Don’t be afraid of the high temperature— it’s crucial to get that bubbly crackling texture. 

Fennel-seed crackling clementine roasted pork belly

Serves 6

Ingredients

1.5kg pork belly on the bone
1 cup coarse rock salt
1 tsp fennel seeds, toasted and crushed 
2 tsp salt flakes 
Milled pepper
7cm ginger, sliced
1 fennel bulb, sliced (reserve fronds for another recipe)
2 red chilies
2 cloves garlic
4 clementines, peeled and cut in half + extra for serving
2-3 Tbsp brown sugar
¼ cup rice wine vinegar 
2 Tbsp fish sauce
1½ cups fresh orange juice
½ cup vegetable stock 
1 packet (200g) baby fennel, halved and pan-fried
Fennel curls and flowers, for serving  

Method

1. Score pork fat, being careful not to cut through to the meat (a serrated knife works well for this). Pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
2. Thoroughly brush off all the salt and pat rind dry with kitchen paper. 
3. Toast fennel seeds in a dry pan over medium heat for about a minute. Crush using pestle and mortar, then mix with salt flakes. Rub salt onto rind and between any crevasses. 
4. Preheat oven to 220°C. 
5. Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Wrap in foil in roasting pan. 
6. Place ginger, fennel bulb, chilli, garlic and clementines at the bottom of foil parcel.
7. Combine sugar, vinegar, fish sauce and orange juice, stirring to combine. Pour sauce into foil boat. Place pork meat-side down in the sauce, making sure to keep fat exposed as this will become crackling. 
8. Roast for 35-45 minutes, or until fat begins to bubble and turns golden. 
9. Turn heat down to 170°C and continue cooking for another 11/2 hours, or until meat is tender. 
10. Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce. 
11. To serve, pan-fry baby fennel until golden and tender. 
12. Serve slices of pork belly with the pan-fried baby fennel, fresh clementines, fennel curls and fennel flowers.

By: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Pork belly with spicy cranberry sauce

The post Fennel-seed crackling clementine roasted pork belly appeared first on MyKitchen.

This Asian sarmie traditionally gets a schmear of paté, as influenced by the British settlers that found themselves in Vietnam. The crusty bread with airy texture, combined with crispy pork fat and juicy meat, was more than enough to fill our plates. Convinced yet? 

Pork belly bahn mi

Serves 4 

Ingredients 

1.2kg pork belly roast
½ cup coarse salt
4 cloves garlic, sliced
5cm ginger, sliced
¼ cup sugar
⅓ cup soy sauce 

2 Tbsp fish sauce
1 Top rice vinegar
1 Tbsp red chilli paste
1 cup beef stock
2 Tbsp Chinese 5-spice
2 medium baguettes
1 cucumber, sliced into ribbons using a veg peeler 5 carrots, cut into matchsticks
½ red pepper, sliced thinly
¾ cup mayonnaise
¼ cup sriracha
1 cup pickle mix vegetables 
Handful coriander, chopped 

Method 

1. Score pork fat, pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
2. Preheat oven to 220°C.
3. Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Place in a roasting pan.
4. Put garlic and ginger slices at the bottom of foil parcel.
5. Combine sugar, soy sauce, fish sauce, rice vinegar, chilli paste and stock over medium heat, stirring to combine.
6. Pour sauce into foil boat.
7. Rub meaty part of pork with spice and place in the sauce, making sure to keep fat exposed. (Add water if needed to cover meat.)
8. Roast for 20–25 minutes, or until fat starts to create bubbles and turns golden.
9. Turn heat down to 170°C and continue cooking for another 1.5 hours, or until meat is tender.
10. Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce.
11. Place pork fat-side down on a chopping board and slice into 8cm-long strips.
12. To assemble, spread bread with mayonnaise and sriracha. Top with pickled veg and pork belly.
13. Top with coriander and a drizzle of the reduced pork belly sauce.

Recipes & styling: Liezl Vermeulen  

Photographs: Zhann Solomons 

Also read: Al Pastor-inspired pulled pork tacos

The post Pork belly bahn mi recipe appeared first on MyKitchen.

Ever hear about The Five Love Languages? Developed by family counsellor Gary Chapman, The Five Love Languages explore the ways we express and receive love. Take our quiz to see what your food love language is: 

 1. It’s your partner’s birthday. How do you celebrate and spoil them? 

A.Wake up early and make their fav. brekkie in bed!
B. It’s just another day – the leftover pizza from last night will still be okay to eat, right?
C. Keep the element of surprise – start the morning with Eggs Benedict (which you woke up at 4am to prep), treat them to a yummy lunch and cook them a lavish dinner tonight. It’s only their birthday once a year, and nothing less than the best treats are on the menu. 

2. After a long and difficult day at work, what do you cook to cheer up your S.O.?

A. Their favourite home-cooked meal. A classic they know well is the perfect comfort food that will make them feel better in no time.
B. Who has time to cook? *Googles 5-minute meals your partner will love*
C. Stop at the supermarket after work to get the freshest ingredients and make them a delicious seafood feast. If you leave work now, you can still get those fresh scallops in time!

3. You finally go for that weekend away (yay!) what do you look forward to most about your planned menu?

A. A good ol’ braai never hurt anyone! Can’t wait for that potato salad and classic braaibroodjies.
B. What do you mean by ‘looking forward to cooking’? Hot dog rolls it is!
C. Yes! You can finally try that black squid ink pasta you’ve been dying to try. Remember to pack your finest skillet. 

4. It’s your anniversary! How will you feast your special day away?

A. Same meal every year – your own little dinner tradition.
B. A quick and easy meal, so that both of you can relax for the rest of the evening.
C. You pull out all the stops on this one.  Celebrate this milestone with a culinary feast. From tasty panna cotta to a delicious roast – nothing is too fancy for this day.

5. What special surprise treat will you leave for your partner? 

A. Is there anything better than the classic chocolate brownie for a surprise sweet treat? We think not!
B. Nutella makes everything better!
C. Pan au Chocolate will satisfy any sweet tooth – especially if you make this delicious pastry from scratch. 

6. It’s gym time! What post-workout meal are you making for your significant other?

A. Ah, pack the punch with a delicious peanut butter smoothie.
B. Whey protein shake is easy, effective, and delicious. 2 scoops, a shake and you’re good to go!
C. Dates, chia seeds, collagen, honey, spinach, celery, beetroot, with a dash of lemon – the blend of taste and fuelling nutrients has to be just right. 

7. Packing your partner’s lunch? How do you fill their lunchbox?

A. You can never go wrong with a classic BLT! And a cute note, of course.
B. A granola bar, a banana and some crisps are perfect!
C. Smoked mackerel and a Caesar salad or orange-infused duck wraps.

Mostly A’s: 

You love the classics. You spoil your partner with all their favourite meals – each one evokes a special memory. You are sentimental and know the value of a good ol’ hearty meal with meaning. Treat them to this meal the next time you celebrate: 

Classic beef lasagne 

Ingredients
12–16 lasagne sheets
2 cups grated cheddar

For the mince
250g bacon, chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
2 tbsp olive oil
1 kg mince (½ lamb, ½ beef is ideal)
2 carrots, grated
2 × 410g tin chopped tomatoes
1 cup red wine
1 cup beef stock
1 sprig rosemary
2 tbsp chopped Origanum
Salt and pepper

For the béchamel
1 onion
4 cloves
1L milk
2 bay leaves
80g butter
⅓ cup flour
Pinch of nutmeg
Salt and pepper

Method
For the mince
1. In a large pot, dry fry the bacon until golden. Remove and set it aside
2. In the leftover bacon fat, fry the onion for 10 minutes until golden and soft. Add the garlic and peppers and fry for 5 minutes. Remove and set aside.
3. Heat the oil and brown the mince, stirring occasionally.
4. When all the extra liquid has cooked out of the mince and it has some colour, add the bacon, onion and peppers. Add the remaining ingredients.
5. Leave to simmer on low heat for 2 hours.

For the béchamel 
1. Stud the onion with the cloves.
2. Place the milk, onion and bay leaves in a pot and bring to the boil. Switch off the heat and let the milk sit for 15 minutes. Strain.
3. In another pot, cook the butter and flour for 3–5 minutes. Add the milk slowly, whisking constantly. Simmer for 5 minutes, still whisking.
4. Season to taste with nutmeg, salt and pepper.

The assembly
1. Preheat oven to 180ºC.
2. Soak the lasagne in boiling water for 10 minutes.
3. Layer the components in a 20 × 20 cm ovenproof dish: one fifth of the béchamel, 3–4 lasagne sheets, a quarter of the mince.
4. Repeat 3 times, ensuring you end on a layer of béchamel. Sprinkle with the grated cheese.
5. Bake for 40 minutes, or until the lasagne is golden and bubbling.

Mostly B’s. 

The kitchen is not your favourite place – the less time you spend getting your hands dirty in front of the stove, the better. Lucky for you there are so many quick and easy recipes to spoil your S.O with – and they taste delicious. Your partner doesn’t have to know that their tasty meal took just 10 minutes to make. Fool your loved one with this delicious recipe the next time you cook for them. If they assumed you spent all day cooking – let them.  

Quick, cheap and easy hash brown pizza 

Serves 4 /Cooking time: 30 minutes  

Ingredients
4 potatoes, grated
1 egg
200g salami, sliced
1 cup white Cheddar, grated
Handful wild rocket

Method 
1. Preheat your oven grill.
2. Mix the potato with the egg until fully combined. Season the mixture well.
3. Add 2 tbsp oil to an ovenproof pan over medium heat, swirling to coat the pan. Press the potato mixture into the pan so that it fully covers the bottom. Brush more oil on top and cook undisturbed for 2 minutes.
4. Arrange the salami slices on top, sprinkle with the Cheddar and season. Grill for 5–8 minutes, until the cheese is melted and bubbling.
5. Top with fresh wild rocket and serve immediately.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

Mostly C’s: 

Ah, the modern-day Julia Child. ‘Poaching’, ‘al dente’ and ‘jus’ is part of your daily vocabulary. No meal is too big of a challenge, you enjoy a fine dining experience and will do (read: cook and bake) anything to express your love for your partner. Try this recipe the next time you want to make your S.O feel extra special.  

Pork belly with spicy cranberry sauce 

Serves 8 

Ingredients 

1 cup vegetable oil
1.4kg pork belly
Salt and pepper
2 garlic bulbs, halved
340g cranberry jelly
¼ tsp ground cloves
½ tsp chilli flakes

Method
1. Preheat oven to 160°C and line a baking tray with foil.
2. In a small pot, heat the oil to 200°C. Season the underside of the pork well and lightly score lines into the top skin. Place the meat skin-side up on a roasting rack, with a tray underneath to catch the drips. Carefully pour the oil over it.
3. Place the garlic halves on the lined baking tray and rest the pork on top. Season well with salt. Roast for an hour, until tender.
4. Turn up the temperature to 220°C and cook for another 10 minutes, until the crackling is crisp and golden.
5. Remove from the oven and cover in foil to rest for 10 minutes.
6. In a small pot set over high heat, mix the cranberry jelly, garlic cloves and chilli. Bring to the boil, then take it off the heat and season.
7. Thinly slice the pork belly and serve with spicy cranberry sauce.

The post QUIZ: What’s Your Food Love Language? appeared first on MyKitchen.

Struggling to think of an idea for Sunday lunch? Then why not try our delicious pork belly with spicy cranberry sauce recipe! It’s a definite crowd-pleaser!

SERVES 8

INGREDIENTS
1 cup vegetable oil
1.4 kg pork belly
Salt and pepper
2 garlic bulbs, halved
340 g cranberry jelly
¼ tsp ground cloves
½ tsp chilli flakes

METHOD
1. Preheat oven to 160°C and line a baking tray with foil.
2. In a small pot, heat the oil to 200°C. Season the underside of the pork well and lightly score lines into the skin on top. Place the meat skin-side up on a roasting rack, with a tray underneath to catch the drips. Carefully pour the oil over it.
3. Place the garlic halves on the lined baking tray and rest the pork on top. Season well with salt. Roast for an hour, until tender.
4. Turn up the temperature to 220°C and cook for another 10 minutes, until the crackling is crisp and golden.
5. Remove from the oven and cover in foil to rest for 10 minutes.
6. In a small pot set over high heat, mix the cranberry jelly, garlic cloves and chilli. Bring to the boil, then take it off the heat and season.
7. Thinly slice the pork belly and serve with spicy cranberry sauce.

Want to stay on the pork band-wagon? Then try our fancy Pork spring rolls with red-wine reduction recipe! 

The post Pork belly with spicy cranberry sauce appeared first on MyKitchen.

There’s no need to head outside when you have access to delicious home recipes like our pork belly with roasted root vegetable tart.

SERVES 6–8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the pork belly
2.5 kg pork belly
2 garlic cloves, crushed
2 rosemary sprigs, picked
1 tbsp fennel seeds
1 tsp ground cumin
2 tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
For the root vegetable tart
1 sweet potato, peeled and sliced
1 beetroot, peeled and sliced
1 tbsp olive oil
2 × 24 cm squares puff pastry
250 g smooth ricotta cheese
1 carrot, peeled and ribboned
6 baby radishes, sliced
½ red onion, sliced
1 garlic clove, chopped
1 egg, beaten
½ tsp chilli flakes

METHOD
For the pork belly
1. Preheat oven to 220°C.
2. Place the pork belly on a board, skin side up, and score it with diagonal lines using a sharp knife. Place in a roasting tray.
3. In a bowl, combine the garlic, rosemary, fennel seeds, cumin, lemon juice and salt and pepper. Rub on to the top of the pork belly and into the scoring lines.
4. Roast for 20–25 minutes or until the skin has crisped.
5. Reduce the heat to 160°C and continue to roast for a further 1ó hours. Remove from the oven and allow to rest, reserving the pan juices.
For the root vegetable tart
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Toss sweet potato and beetroot with olive oil and spread out on a baking tray. Bake for 20–25 minutes, until slightly softened.
3. Lay the puff pastry out on a lined baking tray. Spread the ricotta evenly over the pastry, leaving a 2 cm edge. Scatter the roasted vegetables, carrots, radishes, onions and garlic over the ricotta and season to taste.
4. Brush the edge of the tart with the beaten egg, scatter over the chilli flakes and bake for 15–20 minutes, or until the sides are golden and puffed. Set aside and warm up the tart in the oven 10 minutes before serving.
5. Cut the pork belly into thick slices and serve with a slice of roast vegetable tart. Garnish with fresh herbs.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Keen for more? Opt for a one-pot wonder with this white fish bake with breadcrumb topping.

The post Pork belly with roasted root vegetable tart appeared first on MyKitchen.

Is there anything more festive and decadent than a piping hot roast? Save this spicy pork belly roast for an indulgent occasion to treat your loved ones!

SERVES 6 // COOKING TIME 4 hours 30 min

INGREDIENTS
2 kg pork belly
3 tbsp olive oil
1 L beef stock
½ cup oyster sauce
¼ cup soy sauce
3 garlic cloves, chopped
2 onions, chopped
2 celery stalks
2 red chillies, seeded and chopped
2 bay leaves
2 tbsp brown sugar
1 tbsp five-spice
1 tsp grated ginger
¼ cup coarse salt

METHOD
1. Preheat oven to 180°C.
2. Season pork belly with salt and pepper. Heat oil in an ovenproof pot over high heat. Brown pork for 5 minutes on each side, then remove from the pot.
3. Add remaining ingredients (except the coarse salt) to the pot. Place the pork belly on top, skin-side up. Cook, covered, for 3 hours, until fork-tender.
4. Remove the lid and roast, uncovered, for 1 hour, until the sauce is reduced by half.
5. Before serving, rub the salt over the skin, then place under a medium grill for 8 minutes until crackled.
6. Skim the fat and chopped vegetables from the sauce and discard. Slice the meat against the grain and serve with the sauce spooned over the pork belly roast.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Traditional pork belly roast appeared first on MyKitchen.