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.