1.5kg WOODY’S Pork Belly, rind removed
0.5tsp Fennel Seeds
0.5tsp Cumin seeds
0.5tsp Coriander seeds
0.5tsp Chilli flakes
1 tsp paprika
1 tbsp Sea salt
1 tbsp Brown sugar
0.5 cinnamon stick
3 juniper berries
Crush all the spices, sugar and salt in a pestle and mortar
Score the skin of the pork into a diamond pattern
Rub the spices all over the belly
Put the belly fat side down on the kelta (outer ring on only)
Close the lid, vents half open. Close the lid, vents half open. Braai for 15 mins.
Note – temperature should be at 180-200C
After 15 mins, turn the belly over and cover for another 15 mins.
Continue to cook until a skewer reveals clear juices – about 45 minutes.
Remove, wrap in foil and rest for 15 minutes.
Apple & Plum Compote
2 granny smith apples, peeled, cored and roughly chopped.
1 plum, pitted and roughly chopped
1 Tbsp brown sugar
10 gr butter
Juice of 1 mandarin (or naartjie)
Sea salt and ground black pepper
Fry the apple in the butter, add the apple, sugar and juice.
Cover and simmer until the apple is just soft.
Add the plum and continue simmer until the plum is just soft.
Caramalised Red Onion
3 red onions, sliced into rings
Fry the onions over low heat until sticky and golden.
Season with salt
50gr streaky bacon, chopped.
1 small onion, chopped
1 carrot, chopped
1 stick celery, chopped
1 TBSP chicken stock powder
¼ cup apple cider
Pinch of chilli flakes
Fry the bacon in a splash of oil.
Add the onion, carrot and celery and fry for 5 mins.
Add the cider and cook for another 5 mins
Add the stock powder and chilli
1 cup water and simmer until the veggies are soft.
Pass through a sieve, squashing the veggies to release more flavour.
Adjust the seasoning and thicken with cornflour if necessary.
3 eggs, cracked into a cup
Equal measure of milk
Equal measure of flour
Salt and pepper
Whisk egg & milk together and gradually add the flour – little at a time, while whisking.
Set aside to rest for 30 minutes or more.
Place a flat bottom potjie or heat resistant pot onto the Ketla. Both and outer flames on.
Pour in, cover and heat until the oil is smoking hot.
Pour the mixture into the oil in the pot, switch off the inner ring, cover – vents half open – and cook for 15-20minutes until puffed and golden brown.
Don’t open before 15 minutes or the puddings will collapse.