Pork Belly With Parmesan Whipped Potato by Jacques Swart

Chef Jacques Swart has come up with a delicious and simple recipe for pork belly you won’t want to miss. Using Oryx Desert Salt, you will be able to prepare a salt-rubbed pork belly, complemented beautifully with parmesan potatoes and roasted vegetables. Take a look at the full recipe to make this amazing dish.
ORYX desert SALT rubbed Pork belly Marinated in Soya & honey & served with Parmesan whipped Potato & Roast
Ingredients (for 4 servings):
400gr pork belly
80 ml Vegetable oil
Crushed black pepper & 100g of oryx salt
100 ml Soya Sauce
2 tbsp Honey
5 gr rosemary
5 gr grain mustard
ORYX desert SALT & pepper mix
Parmesan potato and vegetables:
2 large potatoes
100 gr Grated parmesan Cheese
40 ml salted butter
1 tablespoon freshly chopped chives
25gr olive oil
1 punnet baby carrots – peeled & cut small
1 punnet baby corn – cut small
40 gr butter
ORYX desert SALT & pepper mix
Method:
- Night before serving - Mix Soya, ORYX desert SALT, peppercorns, honey, mustard & Rosemary together. Rub on pork belly & leave to marinate over night.
- Once marinated, cook in preheated at 160°C oven for 1 ½ hours until cooked. During the cooking process keep basting belly with the Soya marinade.
- Whipped parmesan Cheese Potato – cook whole potatoes in preheated oven. When cooked scoop out potato from skins. Mix with parmesan cheese, butter & season. Whip together.
- Rub butter into the cut Corn & carrots with seasoning. Roast in a preheated oven 180°C until roasted.
- When you’re ready for serving, remove the pork belly & slice into portions. Reheat your whipped potato & vegetables – place it onto pre-heat glasses & serve & drizzle with olive oil & garnish.