Carb Conscious Archives

Easter recipes

Roast chicken in creamy cider sauce

1 hour 40 minutes

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Citrus chicken with chimichurri

30 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Porchetta with pecorino cream sauce

Serves 12

Difficulty Medium

Prep Time 40 minutes, plus 48 hours’ chilling time

Cooking Time 1 hour 20 minutes

Ingredients

4.8 kg pork belly
salt, to taste
white vinegar, for brushing
800 g Woolworths pork-and-herb bangers, removed from the casings

For the almond, parsley and lemon salsa, mix:

200 g flaked almonds, toasted
parsley a handful
½ orange, peeled
1 lemon, zested

For the apple slaw, mix:

2 Granny Smith apples, sliced julienne
100 g cabbage, sliced chiff onade
1 t lime zest
1 lime, juiced
1 heaped T parsley
2 T walnut oil
sugar, to taste
salt, to taste

For the Christmas-spiced pecorino cream sauce:

2 onions, sliced
4 bay leaves
3 g thyme
4 cloves
4 cloves garlic
1 T olive oil
2 T butter
1 litre chicken stock
1 litre cream
130 g pecorino, grated
white pepper, to taste
salt, to taste

Method

1. Rub the skin of the pork belly with salt and place in the fridge overnight to rest. Wash off the salt, brush with white vinegar and place in the fridge overnight once more to rest.

2. The next day, make the salsa, then set aside.

3 .Remove the pork from the fridge, dry well with kitchen paper, butterfl y and spread a 1 cm-thick layer of the sausage meat over the inner belly. Cover with a layer of the salsa, setting a little aside for serving.

4. Roll the pork belly into a sausage shape and secure with string. Preheat the oven to 240°C.

5. Roast the pork for 20–30 minutes, or until the skin starts to blister. Reduce the oven’s temperature to 180°C and roast for a further 30–50 minutes, or until the pork reaches an internal temperature of 70°C. If you prefer very crisp crackling, place the pork under a hot grill for a few additional minutes, watching closely.

6. Rest the pork for 15 minutes, then slice and serve dressed with the apple slaw and pecorino cream sauce, drizzled with a little of the remaining salsa.

7. To make the sauce, sweat the onion, bay leaves, thyme, cloves and garlic in the oil and butter until soft. Add the stock and cook until reduced and syrupy. Add the cream and reduce until thickened. Blend in the pecorino and season with white pepper and salt.

Find more pork recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Tiffany Kate-Lyn Matthews

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Sesame-seared tuna

Roast chicken in creamy cider sauce

Lemon-and-herb butter stuffed trout

Mussels in fennel-and-coconut broth

Cajun prawns

Braaied beef fillet

Roast chicken salad

Morogo chimichurri

Citrus chicken with chimichurri

Lentil, grilled brinjal and butternut salad with tahini dressing

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Porchetta with pecorino cream sauce

Porchetta with pecorino cream sauce

Ingredients

Method