BRAAI WITH US
- 08 December 2013
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Who needs a reason to start a fire, open a bottle of wine and have a braai?
Chill a bottle of the 2012 Leopard’s Leap Culinaria Pinot Noir Chardonnay and enjoy whilst preparing Asian style Pork Belly on the braai! Serve with roasted Butternut and Broad bean salad with a soy and ginger dressing. Cheers.
Asian style Pork belly on the braai
1.5 kg pork belly, deboned and skin removed
1/2 onion, sliced
2 celery stalks
1tsp All spice
1 cup white wine
1tsp black peppercorns
Place the pork belly in a heavy bottom pot together with all the ingredients.
Bring to the boil then reduce the heat and simmer for 2 hours.
Remove the pork from the pot and set aside to cool.
For the glaze/basting use:
30ml soy sauce
1tsp All spice
juice of 1 lemon
Mix all the above ingredients together.
Roast the pork belly over medium coals and using a brush, baste with the honey glaze every 2-3 minutes. Continue until the pork is crispy and sticky.
Roasted Buttenut salad with Broad beans served with a Soy and Ginger dressing
1 large butternut
1tbsp olive oil
1 tsp ground cinnamon
1 cup fresh broad beans, blanched
2tbsp toasted pumpkin seeds
2tbsp sliced spring onion
2tbsp chopped fresh coriander
Cut the butternut in half down the length and remove the seeds using a spoon.
Rub each half with olive oil then season with salt, pepper and ground cinnamon.
Wrap each half with foil and place next to the coals for 30-40 minutes until it is cooked.
Do not overcook the butternut.
Once the butternut is cooked, gently remove the foil and cut each half in 2cm slices.
Arrange the sliced butternut in a shallow salad bowl then add the broad beans pumpkin seeds, spring onions and coriander, season to taste.
Dress the salad with the soy and ginger dressing.
50ml soy sauce
40ml white wine vinegar
30ml sesame oil
1tbsp white sugar
1/2 red chilli, deseeded and chopped
1cm cube ginger, grated
1tbsp lime or lemon juice
1tsp toasted sesame seeds
Mix all ingredients and allow to stand for 1 hour before serving over the salad as dressing.