Sticky pork belly
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Sticky pork belly

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

Pork belly, size of your choice (Tip: get a piece that is uniform in thickness so it cooks evenly.)
Marinade or glaze:
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup honey
2 Tbsp rice vinegar
2 Tbsp red chilli, finely minced
1 ½ tsp BBQ spice
½ tsp black pepper
1 tsp fresh ginger, grated
Fresh thyme, for garnish

Cooking Instructions

  1. Place pork belly in a zip-lock bag. Mix together all marinade ingredients and pour over pork belly. Seal the bag and marinate in the fridge for several hours or overnight.
  2. Preheat oven to 180°C. Remove pork belly from zip-lock bag and reserve marinade. Place pork belly on a roasting rack and roast for 3 – 4 hours. To check if pork is cooked, pierce with a fork – it should glide in easily.
  3. Pour marinade into a small saucepan. Simmer on low heat until the glaze thickens. Every 20 minutes, brush layers of glaze onto meat during last hour of roasting to intensify flavour. Once cooked, remove meat from the oven and allow to rest for 15 minutes before serving. Garnish with thyme.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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