Sticky Pork Belly with Pap & Pink Lady® Apple Chakalaka
- Prep Time: 40 minutes
- Cooling time: 1 hour
- Cook Time: 4 hours
- Total Time: 5 hours 40 minutes
- Yield: 6 servings
- Category: Mains
- Cuisine: South African
Description
Slow-roasted crispy pork belly glazed with a sticky Pink Lady® apple sauce, served with creamy pap and a vibrant Pink Lady® apple chakalaka.
Ingredients
Pork Belly
1.2 kg boneless pork belly, skin on
1 tsp (5 ml) freshly ground black pepper
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground coriander
1 tsp (5 ml) garlic powder
1 Tbsp (15 ml) vegetable oil
2 tsp (10 ml) coarse sea salt
Pink Lady® Apple Glaze
1½ C (375 ml) Pink Lady® Apple Juice
2 Tbsp (30 ml) apple cider vinegar
1 Tbsp (15 ml) garam masala
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) Dijon mustard
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) Worcestershire sauce
1 Tbsp (15 ml) tomato paste
2 cloves garlic, finely grated
1 tsp (5 ml) fresh ginger, grated
1 tsp (5 ml) smoked paprika
½ Pink Lady® apple, finely grated
Pap
5 C (1.25 L) water
1 tsp (5 ml) salt
2 C (500 ml) maize meal
30 g butter
Pink Lady® Apple Chakalaka
1 x 410 g tin chakalaka
1 x 410 g tin baked beans
2 Pink Lady® apples, peeled and grated
Instructions
Pork Belly
Preheat the oven to 150°C.
Pat the pork belly completely dry with paper towel. Score the skin with a sharp knife, taking care not to cut into the meat. (See step-by-step instructions here.)
Combine the black pepper, smoked paprika, ground coriander, garlic powder and vegetable oil to form a paste. Rub the mixture over the meat side only.
Rub the coarse sea salt generously into the skin.
Place the pork belly, skin-side up, on a wire rack set over a roasting tray.
Roast for 2½–3 hours, or until the meat is completely tender.
Increase the oven temperature to 230 °C and roast for a further 20–30 minutes, or until the crackling is deeply blistered and crisp.
Allow the pork to cool slightly, then refrigerate uncovered for at least 4 hours, or overnight. Chilling firms the pork, making it easier to portion while keeping the crackling intact.
Pink Lady® Apple Glaze
While the pork is chilling, combine the Pink Lady® Apple Juice, apple cider vinegar, garam masala, brown sugar, honey, Dijon mustard, soy sauce, Worcestershire sauce, tomato paste, garlic, ginger and smoked paprika in a saucepan.
Bring to a gentle boil, then reduce the heat and simmer for 30–45 minutes, stirring occasionally, until reduced by about half.
Stir in the grated Pink Lady® apple and continue simmering for a further 10 minutes, or until the glaze is thick, glossy and coats the back of a spoon.
Keep warm until ready to serve.
Pap
Bring the water and salt to the boil in a large saucepan.
Gradually whisk in the maize meal, stirring continuously to prevent lumps from forming.
Reduce the heat to low, cover and cook for 15–20 minutes, stirring occasionally.
Stir in the butter until it’s melted and the pap is smooth and creamy. Keep warm.
Pink Lady® Apple Chakalaka
Combine the chakalaka, baked beans and grated Pink Lady® apples in a saucepan over medium heat.
Cook for 8–10 minutes, stirring occasionally, until it is heated through and the apple has softened slightly while still retaining some texture.
Keep warm until ready to serve.
Crisp the Pork Belly
Cut the chilled pork belly into thick slices.
Heat a large frying pan over medium-high heat.
Place the pork slices skin-side down in the dry pan and cook for 4–5 minutes, or until the crackling becomes even crispier.
Turn onto the fat side and cook for 2 minutes to caramelise, then briefly colour the remaining sides.
Brush or spoon the warm Pink Lady® apple glaze generously over each piece, turning until evenly coated in the sticky glaze.
To Serve
Serve the sticky Pink Lady® apple-glazed crispy pork belly with the pap and warm Pink Lady® Apple Chakalaka.
