porcus - sappo

34
to taste
Kassler strips in a wrap with
mango
Ingredients
Salad:
• 800 ml lettuce, chopped
• 250 ml julienned carrots
• 500 ml chopped red sweet
pepper
• 6 spring onions, chopped
• 30 ml fresh mint leaves,
chopped
• 15 ml rice wine vinegar
• 15 ml olive oil
Salsa:
• 1 mango, finely chopped
• 30 ml sweet chilli sauce
• 60 ml soy sauce
• 15 ml fresh mint leaves,
chopped
Steaks:
• 8 kassler steaks
• 5 ml olive oil
• 250 ml mango juice
• 6 torillas
• 20 ml toasted sesame seeds
Method
• Mix all the salsa ingredients together.
• Heat the olive oil in a heavy bottom pan, add the olive oil and brown the kassler
steaks on both sides.
• Reduce the heat, add the mango juice and cook the steaks on medium heat until
cooked.
• Remove from the pan and cut into slices.
• Heat the wraps. Fill the wraps with the salad and meat and sprinkle some sesame
seeds on top.
• Fold and serve with the mango salsa on the side.
Spiced pork belly with mash
1 large cut pork belly (about 2,5kg), skin scored
3 apples, peeled and sliced
500ml cider or apple juice
250ml chicken stock
250ml white wine
1 large onion, finely chopped
5 garlic cloves, finely chopped
1 chilli (if you feel like a little heat)
1 t allspice
2 t cinnamon
1 t nutmeg
1 T brown sugar
1 T balsamic vinegar
1 T canola/veg oil
• Preheat oven to 140°C.
• Sautee the onion and then the garlic in the oil. When the
onion is soft, add the spices, sugar and balsamic and cook
for about a minute to infuse.
• Let it cool.
• Rub the spice mix all over the pork and into the scored skin.
• Place the apples on the base of a deep baking tray or casserole
dish.
• Place the belly on top and pour the liquid all around it.
• Cover tightly with foil and place in the oven.
• Cook for 3.5 hours. Remove the foil and turn the belly over.
• Cook for a further 1/2 hour with the foil off.
• This does not crisp the skin, it makes it sticky and gorgeous.
• Do watch your liquid, add more cider if you need to.
• Serve with creamy mash and greens.
Porcus April/Mei 2011