olive oil Archives

Braai recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Brunch recipes

Plant-based Mexican-style nachos

20 minutes

Buttered gnocchi with spring greens

10 minutes

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

LemonGold-glazed pork belly with pistachio granola

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 hours

Ingredients

For the pork belly:

1 x 1.8 kg pork belly
50 g coarse salt
1⁄3 cup olive oil
2 T fennel seeds

For the glaze:

800 g Woolworths LemenGolds, peeled
2 cups orange juice
200 g brown sugar
2 t nutmeg
1 bunch fresh thyme
20 g fresh ginger, grated

For the pistachio granola:

150 g rolled oats
30 g sesame seeds
1 T cumin seeds
1 T ground coriander
1 t garam masala
2 T smoked Spanish paprika
4 T olive oil
100 g pistachios, shelled and chopped
5 g coconut flakes

Method

1. Preheat the oven to 250°C. Place the pork belly on a chopping board and carefully score the skin, making sure the incisions are around 1 cm apart. Pat dry using kitchen paper.

2. Rub the pork belly with the salt, olive oil and fennel seeds. Roast for 30 minutes to crisp up the skin, then reduce the temperature to 200°C and roast for a further 1½–2 hours.

3. To make the glaze, place all the ingredients into a saucepan and simmer for 30 minutes, stirring occasionally, or until the LemenGolds are soft and the orange juice syrupy.

4. To make the pistachio granola, toss all the ingredients except the pistachios and coconut and place on a lightly greased baking sheet. Roast for 20–25 minutes, or until fragrant and golden brown. Add the pistachios and coconut for the last 5 minutes of roasting. Serve the pork on top of the granola, drizzled with the glaze.

Browse more slow-roast recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Braaied mielies three ways

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Plant-based Mexican-style nachos

Buttered gnocchi with spring greens

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Easy masala chicken soup with buckwheat and turmeric labneh

Seafood-and-chilli cioppino (stew)

LemonGold-glazed pork belly with pistachio granola

LemonGold-glazed pork belly with pistachio granola

Ingredients

Method