Name: Buchu and Rooibos Brined Pork Belly
Yield: 10
Ingredients: 2.0kg Pork belly; 2.0pc Rooibos and Buchu teabags; 120.0g Salt; 80.0g Sugar; 5.0g Star anise; 2.0g Bay leaves; 10.0g Black Pepper; 15.0g Citrus skin (orange); 100.0g Pork belly, dehydrated, skin, scoured; 10.0g Robertsons Smoked Paprika (Pouch) - 600 g; 15.0g Robertsons Steak & Chops Spice 1 Kg; 100.0ml Honey; 250.0ml Water; 500.0g Carrots, peeled and sliced; 150.0g Onions, diced; 10.0g Robertsons Cinnamon 600 g; 5.0g Knorr Professional Vegetable Stock Granules 1 Kg; 1.0kg Broccoli, tenderstem; 20.0g Knorr Professional Vegetable Stock Granules 1 Kg to 1 L of water; 20.0g Garlic, finely chopped; 50.0g Butter; 20.0g Robertsons Veggie Seasoning - 1 Kg; 50.0g Almonds, toasted; 150.0g Red onion, thinly sliced; 2.0g Bay leaves; 5.0g Peppercorns; 150.0g Apple cider vinegar; 100.0g Water; 50.0g Sugar; 10.0g Salt

This dish highlights the distinctive flavours of South Africa’s local botanicals, pairing succulent pork belly with the aromatic character of rooibos and buchu. The pork is gently brined to infuse subtle herbal notes before slow roasting to achieve tender meat and crisp crackling. Finished with a rooibos and buchu glaze and served alongside warm carrot purée, buttered tender stem broccoli and tangy pickled red onions, the dish brings together local ingredients and refined technique in a contemporary expression of South African culinary roots.

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Preparation

Buchu and Rooibos Brine
1. Heat the water and dissolve spices and aromatics. Steep teabags and then cool brine completely.
2. Submerge pork belly in brine and refrigerate for 12–24 hours.
Crackling
1. After brining, remove the pork belly and pat completely dry with paper towels – especially the skin.
2. Score and season with Robertsons Smoked Paprika and Robertsons Steak & Chops Spice.
3. Ensure the skin is lightly scored and rub a small amount of oil and sea salt over the surface.
4. Do not wet the skin once dried.
5. Initial high‑heat blast: Pre-heat oven to 220 °C. Place the pork belly on a rack, skin side up. Roast for 25–30 min to start blistering the skin. Remove skin layer.
6. Slow-roast belly: Reduce oven to 160 °C. Continue roasting for 1.5–2 hours until the meat is tender and the fat is rendered.
7. Final crisping (if needed): Increase heat to 220–230 °C for the skin to crackle and puff up sprinke with Robertsons Smoked Paprika.
8. Remove from the oven and rest for 10–15 min on a rack before slicing.
Rooibos and Buchu Glaze
1. Add ingredients to a saucepan, bring to the boil and reduce.
2. Remove teabags and cool down.
3. Glaze belly slices and serve.
Carrot Purée
1. Heat a pot over medium heat with a little oil or butter and sweat the onions. Cook for 3–4 min until soft and fragrant, without browning.
2. Add enough water mixed with Knorr Professional Vegetable Stock Granules to just cover the carrots. Bring to a boil, then reduce to a simmer.
3. Add Robertsons Cinnamon and a light pinch of salt. Continue simmering for 15–20 min until the carrots are completely soft.
4. Drain the carrots but reserve the cooking liquid.
5. Transfer the carrots and onions to a blender. Add a small amount of the cooking liquid and blend on high until smooth. Add more cooking liquid as needed to achieve a silky, smooth purée.
6. Add a knob of butter for shine (optional) and taste for adjustments.
Broccoli
1. Trim the ends if needed and rinse the tenderstem broccoli under cold water.
2. Bring a pot of water to the boil and add Knorr Professional Vegetable Stock Granules, mix well and add the broccoli. Blanch for 1–2 min until bright green and just tender.
3. Remove the broccoli and place immediately into ice water to stop cooking and preserve colour. Drain well.
4. Heat a pan over medium heat, add butter and allow it to melt and foam. Add the garlic and sauté for 30–45 sec until fragrant (do not brown).
5. Add the blanched broccoli to the pan. Toss with the garlic butter and season with Robertsons Veggie Seasoning.
6. Cook for 1–2 min to warm through.
7. Add toasted almonds just before serving for texture.
Pickled Red Onion
1. Peel and thinly slice the red onion into even strips or half‑moons.
2. In a pot, combine vinegar, water, sugar, salt, bay leaves and peppercorns.
3. Bring the mixture to a gentle boil, stirring until the sugar dissolves completely.
4. Remove from heat.
5. Add the sliced red onions to the hot liquid, ensuring they are fully submerged.
6. Allow the onions to steep in the hot pickling liquid for at least 20–30 min.
7. For deeper flavour and colour, chill and refrigerate for at least 2 hours.
8. Transfer to a container with the pickling liquid.
9. Keep refrigerated for up to 7 days.

Nutrient information
Typical nutritional information


PROTEIN	10 g
FAT	43 g
CARBOHYDRATES	311 g
ENERGY kJ	6,822 kJ
FIBRE	25 g
SODIUM	61,481 mg
CHOLE	107 mg
OF WHICH SATURATED FAT	25 g
OF WHICH TOTAL SUGAR	242 g
ENERGY (KJ)	1,486 kcal

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Buchu and Rooibos Brined Pork Belly

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Ingredients

Buchu and Rooibos Brine

Crackling

Rooibos and Buchu Glaze

Carrot Purée

Broccoli

Pickled Red Onion

Nutrient information
Typical nutritional information

Preparation

Buchu and Rooibos Brine

Crackling

Rooibos and Buchu Glaze

Carrot Purée

Broccoli

Pickled Red Onion

Nutrient information
Typical nutritional information

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Buchu and Rooibos Brined Pork Belly

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Ingredients