Another classic taste from the Saragossa Game Reserve Restaurant, a crisp-yet-succulent pork belly is sure to bring back fond memories of your time here. Recreate a little of the magic in your home oven with this simple, yet delectable, recipe.
What you’ll need:
- 5kg pork belly
- A great braai (bbq) spice blend you love
- Fresh sea salt
- 2 red onions, halved
- 2 carrots, peeled and stripped
- 2 celery sticks, chopped in half
- 1 tbsp dried thyme
- 600 ml chicken stock
- 30ml cornflour, mixed to a smooth paste with a little water
What to do:
While you prepare the pork, get the oven heating up to 220°C. Using a sharp knife, carefully score through the skin of the pork belly into the fat. Scores should be roughly a centimetre apart. Briskly rub the salt and bbq spice into the scores, making sure it penetrates into the cuts you made too, then place the pork skin-up in a roasting tray.
It will need about 30 minutes for the crispy crackling to form. Now turn the oven down to 180°C and roast for about an hour more. It’s time to add the veggies. Sprinkle in thyme, coat in the fat at the bottom of the tray, and give the whole roast another hour. The meat will be buttery-soft and tender. Carefully move everything to your serving pots- but don’t toss the tray contents. Add your stock to the tray, and bring it to the boil. Allow to simmer for a few minutes, stirring with a ‘pap-lepel’ (wooden spoon) to deglaze the tray, and thicken with the cornflour paste for a delicious serving sauce.
Enjoy your succulent South African-style pork belly roast with its own crackling, your choice of fresh greens, a decadent mashed potato and some gravy. Saragossa Game Reserve loves to add a spoon of mustard to the deal for some extra piquancy, too.