Khanyi Mlaba
These mouth-watering dishes will inspire you to explore new flavours.
(Serves 4–6)
INGREDIENTS
FOR THE ASIAN-STYLE PORK BELLY
1 x 1,5kg pork belly
30ml fresh ginger,
finely grated
2 cloves garlic, crushed
10ml five spice powder
5ml dried chilli flakes
milled black pepper
30ml sea salt flakes
60ml hoisin sauce
FOR THE COLESLAW
15ml lemon juice
15ml rice vinegar
5ml castor sugar
1 cup cabbage,
finely shredded
1 cup red cabbage,
finely shredded
1 small Mediterranean cucumber, cut
into matchsticks
1 small carrot, peeled and
cut into matchsticks
TO SERVE
8–12 Chinese bao buns*, steamed in a bamboo steamer
Sriracha Hot Chilli Sauce
mayonnaise
METHOD
1. Place the pork belly in a large pot. Pour over enough boiling water to cover and cook for 20 minutes. Drain well and dry thoroughly with paper towel.
2. Mix the ginger, garlic, five spice, chilli flakes and hoisin sauce together and rub into the meat side of the pork belly. Season well with milled black pepper. Refrigerate for an hour or overnight for the flavours to marinate.
3. Preheat the oven to 210°C. Place the belly, skin side up, on a wire rack resting on top of a roasting tray lined with foil. Prick the skin side of the pork belly multiple times with a fork. Pat the top of the belly with paper towel until completely dry and liberally season with sea salt. Roast in the oven for 30 minutes.
4. Reduce the temperature to 180°C and cook for 60–90 minutes, or until the rind is crisp and the meat tender.
5. To make the coleslaw dressing, mix the lemon juice, rice vinegar and sugar together in a bowl, stirring until the sugar dissolves.
6. Add the remaining ingredients and toss well
to combine.
7. Slice the pork and serve at once in steamed bao buns, with some Sriracha Hot Chilli Sauce, mayonnaise
and coleslaw.
*COOK’S NOTE Find bao buns in the freezer section of Asian supermarkets. If you can’t find bao buns, substitute them with small, soft white bread rolls.
