Pork Belly has never been so delicious. What a combination, sweet and salty. Jan Braai shows off with this incredible recipe. Prepare to be blown away!
For the pork belly:
- 1 whole pork belly, trimmed of all the extra fat, so you are just left with a nice, neat sheet of pork belly of about 30cm x 30cm (You can ask and specify all their instructions to your personal butcher)
- Jan Braai Paprika salt
- String to tie the belly into a roll
- Jan Braai ribs and wings sauce
For the focaccia:
- 2 cups flour
- 1 packet instant yeast
- 1 teaspoon salt
- 1 cup water
- olive oil
- 1 potato, sliced very thinly
- salt and pepper
- Parmesan cheese (grated to sprinkle on top of the potatoes
For the mustard dressing:
- 1 tablespoon wholegrain mustard
- 1 tablespoon Dijon mustard
- 1 garlic clove, chopped and crushed very finely
- 1 tot apple cider vinegar
- Juice from 1 lemon (optional)
- Salt and pepper
- ½ cup olive oil
For the apples:
- 1 green apple (golden delicious or granny smith)
- 2 tots’ butter
- Place your pork belly on a flat surface and season well with Jan Braai paprika salt on the one side, you can also use a mixture of salt pepper and paprika.
- Roll the belly up tightly and tie with string so it forms a nice, neat roll. Bake the pork belly at 140deg for about 3 hours. This can be done in your smoker or kitchen oven as you see fit. Let this rest and cool down before cutting into portions.
- For the dressing, combine all the ingredients together and mix well so that the oil and mustard form the dressing.
- For the focaccia: mix together the flour yeast and salt. Add the water and mix together to form a soft runny dough. Use your fingers to make some holes in the dough, pour olive oil over and let this rest and rise until double the size.
- Place the dough into a fireproof pan or potjie and top with some more oil, salt and rosemary and the thin slices of potato on top of the dough... Bake this on the fire with coals underneath and on the lid for about 30 minutes until the potatoes are turning golden brown and cooked. After 30 minutes place the cheese on top of the bread and bake again, this time with more heat on the top. Take it off the fire when it’s all cooked, potatoes baked, and the cheese melted.
- In a pan melt the butter and pan fry the apple blocks for a few minutes.
- Drizzle the pork belly portion with Jan Braai ribs and wings sauce and braai on a hinged grid on both sides until the sauce is sticky and caramelised.
- Plate your meal: start with the mustard dressing at the bottom of the plate. Then the braaied pork belly and top with braaied apple blocks and a side serving of your potato focaccia.
MEGAMASTER RECIPE TIPS
Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.
For those who rather eat some greens with your Pork Belly, Roasted Parmesan Green Beans will be your answer.
For something sweet but also healthy try roasted carrots.