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Smoked pork belly with frikadeller (spiced rissole)

Name: Smoked pork belly with frikadeller (spiced rissole)
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 4
Ingredients: 2 cups wood smoking chips; 1 rosemary sprig; 2 unpeeled garlic cloves; 1/2 cup (110g) caster sugar; 50g juniper berries; 1kg boneless pork belly, skin scored; Wholegrain mustard, fruit chutney and watercress, to serve; 1 tbs balsamic vinegar; 1/2 onion, very finely chopped; 1 garlic clove, finely chopped; 1 tsp coriander seeds, crushed; 1/4 tsp each ground cloves and allspice; 1 tsp fennel seeds, crushed; 1 egg, lightly beaten; 500g pork mince; 1 cup (70g) fresh breadcrumbs; Sunflower oil, to shallow-fry

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10m

3h 30m

Smoked pork belly with frikadeller (spiced rissole)

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by Duncan Welgemoed

Head chef, Africola

Oct 03, 2015

With aromatic spices like fennel and coriander seeds, this is a winter dish for the ages.

2 cups wood smoking chips
1 rosemary sprig
2 unpeeled garlic cloves
1/2 cup (110g) caster sugar
50g juniper berries
1kg boneless pork belly, skin scored
Wholegrain mustard, fruit chutney and watercress, to serve

Frikadeller

1 tbs balsamic vinegar
1/2 onion, very finely chopped
1 garlic clove, finely chopped
1 tsp coriander seeds, crushed
1/4 tsp each ground cloves and allspice
1 tsp fennel seeds, crushed
1 egg, lightly beaten
500g pork mince
1 cup (70g) fresh breadcrumbs
Sunflower oil, to shallow-fry

Method

1.

Line a deep roasting pan with two layers of foil. Combine smoking chips, rosemary, garlic, sugar and juniper, then spread over foil. Sit a wire rack over mixture, then place pan over very low heat. Once the smoking chips begin to smoke, place the pork on the wire rack. Cover the pan with foil and gently smoke for 20 minutes.
2.

Preheat oven to 160°C. Transfer pork to a tray and season skin with salt. Roast for 3 hours or until tender and skin is crisp.
3.

For the frikadeller, place all ingredients, except sunflower oil, in a bowl. Season and mix with hands to combine. Roll into 12 walnut-sized balls, then place on a baking paper-lined baking tray. Flatten into patties. Chill for 20 minutes to firm up. Heat 1cm oil in a heavy-based frypan over medium heat. Cook patties, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel.
4.

Slice pork belly and serve with frikadeller, mustard, chutney and watercress.