RECIPE NO. 5: SLOW ROASTED PORK BELLY + LAHANOSALATA

RECIPE NO. 5 (14 APRIL 2017)
THE MEAL: SLOW ROASTED PORK BELLY & LAHANOSALATA (CABBAGE SALAD)
WHO CHOSE IT: INGRID

Elizabeth’s side of the story:

I think we both deserve a pat on the back for a quick recovery and prompt update on our April blogging :-). Pork has always been my hubby’s favorite and so when Ingrid let me know that her husband had picked pork for our next meal, there were celebratory dances and fireworks. Okay, not really, but there were big smiles and more enthusiasm noted than ever before. It really was going to be male dominated , as it also required a braai. We invited a few friends over to share in this culinary experience.

THE INGREDIENTS:

A succulent Pork belly, seasoning and a weber.

For the salad:
Cabbage, pomegranates, seasoning, lemon juice and olive oil.


THE METHOD:
The pork belly required no skill. All that was needed was some perfectly calculated scoring and careful seasoning.

“Place the pork over indirect coals… for two hours”.

The instruction above, however, tested us a little.We have lived in South Africa all our lives. Our parents are South African and we have had this local heritage imprinted on us from a young age. So you can imagine our surprise when it dawned on us that we were not the braai masters we thought we were. You see, we haven’t ever slow roasted anything on the braai before, and didn’t know that it would not only require ALOT of coals, but also tender, loving care by regularly adding new coals to the smoldering fire every once in a while to maintain its heat for 2 hours. So although our meat was perfect, it took a whole lot longer for our meat to cook and crisp than the original 2 hours.

The cabbage salad was as simple as one, two, three. Slice the cabbage, add the dressing and garnish with pomegranate seeds.

THE EXPERIENCE:

The pork belly was tender, perfectly cooked and had the best tasting crackling I have had in a long time. My husband believes that the crackling could have been better if we had   maintained our fires temperature for the 2 hours. Apparently a few pieces he had were a little fatty.

The cabbage salad surprised me. I really enjoy cabbage but when I was preparing the salad it just didn’t sound too impressive. But I’ll admit defeat, and tell you how wrong first impressions can be. It blew my socks off with its simplicity and amazing flavours. I had my guests coming back for seconds, and what is more remarkable is that they don’t usually enjoy cabbage.

I decided to make a greek salad and roast potatoes to accompany our dinner.

The meal, the company ( and entertainment) and the conversations made it a night to remember and I think it is safe to say that it was a success.

THE COST:
This meal didn’t need many ingredients. All I needed was a pork belly, cabbage and dijon mustard. We had pomegranates and all the seasoning.
.
TOTAL: R 296,00 / £17,61

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DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

Ingrid’s side of the story:

I know what you are probably thinking . . . . . . have these two sisters finally managed to not only cook the same meal on the same day, but also be fully prepared with all of the right ingredients, having pre read the recipe fully for the first time? And you would be right in your thinking . . . . but I wouldn’t hold my breath for a repeat performance, because my guess is that it is highly unlikely to ever happen again! (It has after all taken me 10 days since enjoying the meal, to sit down and blog about it!)

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THE METHOD: 

For the effort required versus the end result, this meal is as easy as 1, 2, 3! A definite winner. Minimal ingredients to purchase, super quick and easy to prepare, but fresh, tasty and filling end results. It was Good Friday and with guests coming around, I would usually have been stressing about getting ready and at least starting with preparations. But I had read the method and it seemed pretty simple – and the guests are as good as family – so even if things went pear shaped – all was well. So long as you have your fire started on time!

THE EXPERIENCE: 

When I was pregnant with Calvin, a “meal” that I just couldn’t get enough of, was a cabbage salad made by my friend, Maria. Unlike coleslaw, soaked in mayonnaise, this coleslaw had a lemon, olive oil dressing. Several times she made me a cabbage salad made from an entire cabbage, all to myself. (That could explain Calvin’s flatulence!) So I was really looking forward to making the cabbage salad. It was only when Maria and had arrived and was sitting with me as I prepared the meal, that I realised this recipe was submitted by a Greek South African, called Maria. The pomegranates were a lovely addition to the salad, but if missing, the salad would still be delicious.

The pork was even easier to cook – mostly because I didn’t cook it! Walter prepared the fire and cooked the meat – but as far as BBQs/braais go – this is a low maintenance meal. Once the meat was scored and salt and peppered had been rubbed into the skin, he just needed to place the pork in the webbed, cover and turn a few times over the course of 2 hours.

The most difficult part of this meal, is probably preparing the fire.

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THE COST:

Pork is relatively cheap in the UK – so not only was this an easy peasy meal to make, it is also a rather cost effective meal.  I cooked sweet potato and potatoes chips to accompany the meal.

TOTAL:   £12,03 /R202.34

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DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

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