The "Vark" Word - Pressed belly of pork with smoked sweet potato and gravy.

Chef Gordon Ramsay was kind enough to demonstrate how to make this on his TV show "The F Word" also view able on youtube. I added the smoked sweet potato mash and sweetened the combination while adding a lingering Räucherkammer to the palet  Bold heart warming flavors to be enjoyed with a wine of gravitas. 

about 1.3kg belly of pork

2 heads of garlic, halved horizontally
sea salt and freshly ground black pepper
handful of thyme sprigs
olive oil, to drizzle
generous splash of white wine
450ml brown chicken stock

Recipe:

Preheat the oven to 170°C

Untie the belly of pork if it is rolled and lay it flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down and cut a slit through the thick end of the pork to open it out like a butterfly so that the meat is evenly thick throughout. Rub all over with salt and pepper and a drizzle of olive oil.

Place the garlic, halved side up, on a lightly oiled roasting tray and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.

Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.

Pour off any excess oil from the roasting tray and place over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.

Heat the oven to the highest setting, about 250°C

Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments: Peel the sweet potato and boil in salted water till cooked.  Smoke in smoker with oak chips or rooibos leaves.  Mash with butter, cream, salt and pepper.  

Sweet Potato and Cumin Soup.

I first had this delicious soup at my friend Willem's house and its been a favorite ever since.  My guests go gaga over it and there never seem to be enough in the pot :)

Ingredients:
1 table spoon oil for frying
4 decent size sweet potatos peeled and diced
4 leeks chopped
1 sitck of celiry chopped
1 tablespoon fresh cumin seeds
1 teaspoon tumeric powder
1 liter chicken or vegetable stock 
1 can coconut cream 
salt and pepper

Method:
In a hot dry pan roast the cumin seeds till they start popping and smoking - this releases their flavorful oils - set aside.  Fry the vegtables in the the oil till soft.  Add the turmeric powder, cumin seeds, salt and pepper and cook for 10 min. Add half the stock and simmer for about 20 min allowing all the flavors to develop. Use a stick blender or transfer into a blender and blend till smooth.  Add the rest of the stock and the coconut cream. Serve hot with fresh cream and chives.  You can drizel some port over the top for added goodness! Enjoy!

A really good chopped salad!

I just LOVE a chopped salad, having fond memories of my mother and her sisters whipping up a tomato and onion salsa with brown vinegar, sugar and loads of black pepper for the family braai.  This combination is super with fish chicken pork or lamb - or just on its very own with good fresh bread.

For the salad:
1 can black beans or kidney beans
1 red pepper
1 ear of fresh corn
1 mango
1 avocado 
fresh coriander
For the cumin dressing:
1 clove garlic
1/2 small shallot
1 teaspoon cumin seeds
1 fresh chilly 
Juice and zest of 1 lime/lemon
1/4 cup olive oil
Salt and cracked black pepper
Preparation1. 
Make the salad: Dice the red pepper, cut the corn off the cob, drain and rinse the beans, chop the coriander, cut the mango and avocado. Mix together in a large bowl.2. Make the vinaigrette: In a dry hot pan roast the cumin seeds to release their oils. Zest the lime and mince the garlic. Dice the shallot and chilly as finely as possible. Whisk everything together in a small bowl, or combine in a mason jar and shake to emulsify.3. Toss the salad and vinaigrette. Enjoy!