Last post for 2011 – Delicious Pork Belly
21 December 2011 in Easy to prepare, Uncategorized
This is my last post for the year, I have much to do before my children and my dudes (grandsons) descend on Saturday. The tree has to be rescued from storage in the garage ceiling, the lights have to be untangled and I have to listen to the Christmas Grinch (Himself) muttering expletives whilst he tries to get said lights to work!
My daughter-in-law said that she doesn’t care what I serve this weekend as long as my sausage rolls and mince pies appear on Christmas morning, it’s something we have always eaten when opening the pressies accompanied by the mandatory Bucks Fizz! I have made the sausage rolls and they languish in the freezer, the homemade mincemeat is busy sucking up booze in the outside fridge as I type, so I’m on track. *Note to self, only give the dudes sausage rolls*
I’ve been feeling a bit ‘cooked-out’ so basic was on the menu this past weekend, a 1kg belly of pork rubbed with…….real foodies look away now…. Aromat* and some Chinese spices, tossed into a 200 degree oven for an hour and then turn the oven down to 180 oven and cook for another hour. I served it simply with baked potatoes and a coleslaw, it was melt in the mouth pork with crisp cracking, it was so good!
Roast Pork Belly
*Aromat is a South African seasoning full of healthy ingredients such as monosodium glutamate and artery clogging flavorants! 
After Christmas we are off to the Eastern Cape for a break with good friends, so lots to look forward to. I wish you and yours every happiness over the festive season, all the best for 2012 and safe travels wherever you may roam.
Macavity said on 21 December 2011
Hope you have a great Christmas and holiday
Sous Chef said on 21 December 2011
Thanks so much for the wishes and for popping by. Have a wonderful holiday time yourself.
Miss Chris said on 21 December 2011
Have a wonderful Christmas and New Year Sue!!
Thank you for all your recipes this past year!
Maybe next year we will finally meet!!
xxx
Sous Chef said on 21 December 2011
Thanks Miss Chris and the same to you. I am planning on coming to Jhb next year and I look forward to meeting you.
nina said on 21 December 2011
Gosh Sue, let me just add Aromat to my shopping list. I have been graving a piece of crackling for so long!!
Sous Chef said on 21 December 2011
Pork is my favourite of all the roasts, there MUST be crackling and apple sauce, be sure to hide the Aromat under your other purchases or your reputation will be in tatters!
Colonialist said on 21 December 2011
Corn pliments of the season and wheat it a happy new year!
I had the usual battle across Death Valley to get into your blog, which I have to do via a search if I am not to have it shut down on me. I wonder if it’ll improve when LD migrates?
Anyway, have a super time!
Sous Chef said on 21 December 2011
There are the usual glitches but hopefully things will improve as time goes by. All the best to the famdamily for Christmas and the New Year.
Chef Caro said on 22 December 2011
WOW, that looks too amaaaazing! I usually do lower temps but then the crqckling doesn’t go so crisp – will def try these temps and times. Thasnk Sous for all your beautiful food. LOoking forward to a rocking New Year!
Sous Chef said on 23 December 2011
It really was delicious, we were fighting over the leftovers! Have a great Christmas and here’s hoping that 2012 is good for us all.
Baglady said on 22 December 2011
Have a good Christmas, cannot wait to read more of your delicious recipes in the new year. God bless!
Sous Chef said on 23 December 2011
Thank you and the same to you and your family, see you in the new year.
Lyndatjie said on 22 December 2011
Aha! Col is going to drop into a faint – you use Aromat! I’m going to tell….
Have a great time Sue and please come back to us safely….
Sous Chef said on 23 December 2011
Shush man! she’ll hear you!
Thanks Lynda for all your help with my blog here, I really appreciate it. May you and your family have a wonderful Christmas and a happy and healthy 2012. xxx
rumtumtigger said on 22 December 2011
Look at you with the homemade fruit mince! Please share that recipe soon. My hubby would be very grateful ;o). Pork belly looks YUM!
Sous Chef said on 23 December 2011
I can tell you are impressed….Not!
I first made my own fruit mince last year and I will never buy it again, so much nicer. See you in 2012 and I hope it’s a great year for you.
Blondie said on 22 December 2011
LOL @ the Aromat!! I’ve also got a recipe that uses it, but haven’t posted it yet for fear of the backlash from Col!!
This pork belly looks scrummy!!!!
Sous Chef said on 23 December 2011
I firmly believe there is a place for Aromat in my cupboard!
Healthy Vegetarian Foods By Usha Singh said on 22 December 2011
Thank you Sue for all of the wonderful recipes and comments, it has been most welcome. Let me know when you visiting JOburg-will love to meet you. Have a wonderful and safe festive season and all the very best for 2012.
Sous Chef said on 23 December 2011
Thank you for all your lovely posts and I wish you the very same for your family.
Elsie said on 22 December 2011
So glad to see that I am not the only one that uses Aromat to spice up pork (and most everything I cook). The pork belly looks yummy!
Sous Chef said on 23 December 2011
Aromat users unite! Thanks for visiting Elsie.
Dinx said on 23 December 2011
I can’t log in here .. have no idea why not. But at last I’ve managed to read your blog. It took a while to get here
. Have a wonderful Christmas Sue and enjoy the quality time with your beautiful family. Lots of love and holiday cheer. xxx
Sous Chef said on 23 December 2011
Sorry it’s such a mission to find me, hopefully things will improve, thanks for making the effort. Happy holidays to you and yours.
Debbie said on 24 December 2011
Merry Christmas to you all,hope you have a lovely time with the family and al the Supas enjoy your delicious food
Sous Chef said on 27 December 2011
Thanks so much Debbie and the same to your and the family.
Colonialist said on 29 December 2011
Hope you had a wonderful Christmas, and here’s wishing you a very Happy and Prosperous and Delicious New Year!
I still really battle to get to your blog without having pages deleted. It doesn’t work like that for others who have been transferred, so I wonder what it is about your blog that convinces my computer it is riddled with deadly threats and viruses and stuff? I get here via a search and then a previous post.
Lisa said on 5 January 2012
Hey Sous Chef…I always battle to find your blog as clicking on your name in a comment doesn’t work like it used to. Hope you well. This pork belly looks scrumptious. My best dish so far was sweet potatoe and banana pie!! Simple delicious recipe. I do have to improve on my food selection as choosing meat in France is not quite the same!!