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Big Boep Pork Belly

Big Boep Pork Belly
Chef Jen Pretorius of The Farmer’s Daughter restaurant in Howick, KwaZulu-Natal Midlands serves up generous portions of delicious comfort food. Try her Big Boep Pork Belly with Chai-spiced Apples recipe…

Serves 5

Big Boep Pork Belly

Chef Jen Pretorius of The Farmer’s Daughter restaurant serves up generous portions of delicious comfort food. Try her Big Boep Pork Belly with Chai-spiced Apples recipe... Recipes Big Boep Pork Belly European Print This
Serves: 5
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • Pork Belly
  • 3 carrots, chopped
  • 2 onions, chopped
  • 2 leeks, chopped
  • 8 whole cloves of garlic
  • 1 x 1.5kg pork belly, deboned, skin finely scored and salted, overnight in fridge
  • 3 cups milk
  • fresh thyme and rosemary
  • salt and freshly ground black pepper
  • Chai-spiced Apples
  • 8 Granny Smith apples, peeled, cored and cubed
  • 150g butter
  • ½ cup sugar
  • 5 whole cloves
  • 6 cardamom pods
  • 5 cinnamon sticks
  • 3 star-anise pods

Instructions

  1. Preheat oven to 250°C.
  2. Arrange all veggies and garlic in a baking tray, lay the belly on top of the veg. Pour milk into the tray, ensuring the veg and meat of the belly, but not the skin, are covered. Add the herbs and re-salt the skin. Place in the oven for about 40 minutes or until the skin starts to crackle and blister. Turn the oven down to 180°C and cook for a further 2 hours.
  3. To make the chai-spiced apples, heat butter in a heavy-based pan, add apples, sugar and all spices, and cook for 35 minutes. Serve with pork belly and buttery mash potato.

Notes

The key to a lovely crispy pork belly skin is to ensure the skin is completely dry. We rub salt into the skin the night before and leave the belly, uncovered, in the fridge.

Wine suggestion: Abingdon Viognier

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