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Yemenite braised lamb

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Yemenite braised lamb

2½ hours

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Slow-cooked cowboy beans

2 hours 10 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Beef brisket ragù

Beef recipes

Beef brisket ragù

6 hours

Lemon-braised pork neck with gremolata

Citrus recipes

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4 1⁄2 hours

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Italian recipes

Braised lamb shoulder with basil-and-pistachio pesto

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6 hours

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Beef recipes

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4 - 5 horus

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Beef recipes

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Cook the new cover:

Asian recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Yoghurt-marinated leg of lamb stuffed with spinach

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Fragrant pork with home-made pickle

Pork recipes

Fragrant pork with home-made pickle

6 hours

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Fragrant pork with home-made pickle

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 6 hours

Ingredients

2 x 800 g Woolworths pork belly roast
1 onion, roughly chopped
6 garlic cloves, crushed
1 x 10 cm piece ginger, peeled and grated
1 cinnamon stick
4 T maple syrup
1 t smoked chilli flakes
4 pieces mace
1 cup soya sauce
1 cup stout
50 g brown sugar
1.5 litres beef stock
Sea salt and white pepper, to taste

For the pickle:

1 cup white wine vinegar
2 T sugar
1 T mustard seeds
1⁄2 cucumber, sliced
1⁄4 cabbage, roughly chopped

Method

Preheat the oven to 150°C. Sear the pork in a very hot pan until crispy, then transfer to a casserole dish.
Combine the remaining ingredients and pour over the pork. Roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool. Serve with the pickle.
To make the pickle, place the vinegar, sugar and mustard seeds in a saucepan and bring to the boil. Stir until the sugar has dissolved, then remove from the heat. Place the cucumber and cabbage in a glass jar and cover with the pickling liquid. Cool in the jar before serving.

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