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This winter, the team at Granny Mouse Country House & Spa share two dishes that carry with them just a little of the magic of the KwaZulu-Natal Midlands.
Even if you are recreating them at home on a cold winter evening, they are a reminder that in the Midlands, the table has always been at the heart of everything.
Slow-cooked Pork Belly with Apple and Sage Jus, served with creamy Parmesan Polenta
(Serves 6)
Prep: 20 minutes (plus 4 hours or overnight salting) | Cook: 3 hours
Ingredients:
For the Pork Belly:
- 5 kg free-range pork belly, skin scored at 1cm intervals
- 2 Tbsp flaked sea salt
- 1 Tbsp fennel seeds, lightly crushed
- 2 Tbsp olive oil
- 2 onions, roughly chopped
- 3 garlic cloves, crushed
- 2 celery stalks, roughly chopped
- 3 Granny Smith apples — 2 peeled and quartered, 1 thinly sliced for garnish
- 8 fresh sage leaves, plus extra to garnish
- 250ml dry white wine
- 400ml good quality chicken or pork stock
For the Apple & Sage Jus:
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 30g cold unsalted butter, cubed
- Salt and freshly cracked black pepper to taste
- Flaked sea salt, to finish
For the Parmesan Polenta:
- 300g coarse polenta
- 2 litres full cream milk
- 80g unsalted butter
- 80g finely grated Parmesan
- Salt and freshly cracked black pepper to taste
Method:
- Salt & Dry the Pork: Pat the skin of the pork belly completely dry with paper towel (this is the single most important step for achieving proper crackling). Rub the flaked sea salt and fennel seeds generously into the scored skin, working it deep into the cuts. Leave uncovered in the fridge overnight, or for at least 4 hours. Remove from the fridge 30 minutes before cooking.
- Blast for Crackling: Preheat your oven to 220°C. Place the pork belly skin-side up on a rack over a roasting tray. Roast at this high heat for 25 minutes until the skin begins to crackle, blister and turn golden. Do not open the oven during this time.
- Slow Roast: Reduce the oven temperature to 150°C. Scatter the onions, garlic, celery, and quartered apples into the base of the roasting tray beneath the pork. Add the sage leaves, pour over the white wine and stock, and cover the entire tray tightly with foil — leaving the skin exposed above the foil line. Return to the oven and slow-roast for 2.5 hours until the meat is completely tender and yielding.
- Rest the Pork: Carefully lift the pork onto a board and rest, uncovered, for 20 minutes. This allows the crackling to firm up and the juices to redistribute. Do not cover it or the crackling will soften.
- Build the Apple & Sage Jus: Pour the roasting tray juices and softened vegetables through a sieve into a saucepan, pressing the apple and vegetables firmly to extract all their flavour. Discard the solids. Bring the liquid to a brisk simmer over medium-high heat and reduce by a third. Stir in the apple cider vinegar and honey, adjusting the balance of sweet and sharp to your liking. Remove from the heat and whisk in the cold butter cube by cube until the jus is glossy and lightly thickened. Season well.
- Make the Parmesan Polenta: Bring the milk to a gentle simmer in a large, heavy-based saucepan with a generous pinch of salt. Pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir frequently for 35–40 minutes until thick, smooth and pulling away from the sides. Stir in the butter and Parmesan, season generously, and keep warm.
- Plate & Serve: Spoon a generous mound of polenta into the centre of each warmed plate. Slice the pork belly into thick portions — each with its own section of crackling — and place on top. Spoon the warm apple and sage jus generously around and over the pork. Garnish with thinly sliced fresh apple and crispy fried sage leaves. Serve immediately.
Chef’s Note: Ask your butcher to score the pork skin for you if possible. For a touch of theatre, fry sage leaves in a little brown butter for 30 seconds until crisp and use as a garnish. The polenta can be made slightly ahead and kept warm with a splash of milk stirred through to loosen it.
Caramel Brandy Fondant, served with Vanilla Bean Ice Cream & Salted Caramel Drizzle
(Serves 6)
Prep: 20 minutes (plus 1 hour chilling) | Cook: 12 minutes
Ingredients:
For the Fondant:
- 180g good quality dark chocolate (70%), roughly chopped
- 150g unsalted butter, plus extra for greasing
- 4 large eggs
- 4 large egg yolks
- 160g soft brown sugar
- 60g cake flour, sifted, plus extra for dusting
- 60ml South African brandy (KWV or equivalent)
- 1 tsp vanilla extract
- 1 pinch of sea salt
For the Brandy Caramel Sauce:
- 200g caster sugar
- 150ml fresh cream
- 40g unsalted butter
- 30ml South African brandy
- Flaked sea salt, to finish
To Serve:
- 6 generous scoops of good vanilla bean ice cream
Method:
- Prepare the Moulds: Generously butter 6 individual ramekins or dariole moulds, then dust with flour, tapping out any excess. Place on a baking tray and refrigerate while you prepare the batter. This step is non-negotiable — it is what ensures a clean, confident turn-out when the time comes.
- Melt Chocolate & Butter: Place the chocolate and butter in a heatproof bowl set over a pot of barely simmering water, ensuring the bowl does not touch the water. Stir gently until completely melted and glossy. Remove from heat and allow to cool slightly for 5 minutes.
- Whisk Eggs & Sugar: In a large bowl, whisk together the eggs, egg yolks and soft brown sugar until the mixture is pale, thick, and has roughly doubled in volume — about 4 minutes with an electric whisk. This aeration is what gives the fondant its delicate outer shell.
- Combine & Add Brandy: Pour the cooled chocolate mixture into the egg mixture and fold gently with a spatula until just combined. Add the brandy, vanilla extract and sea salt and fold again. Finally, sift in the cake flour and fold until no streaks of flour remain. Do not overmix.
- Fill & Chill: Divide the batter evenly between the prepared moulds, filling each to about three-quarters full. Cover with cling wrap and refrigerate for a minimum of 1 hour, or up to 24 hours ahead — making these ideal for entertaining.
- Make the Brandy Caramel Sauce: Place the caster sugar in a heavy-based saucepan over medium heat. Without stirring, allow the sugar to melt and turn a deep amber caramel — this will take 8 to 10 minutes. Watch it carefully; the line between perfect caramel and burnt is a matter of seconds. Remove from heat, then carefully pour in the cream — it will bubble vigorously. Stir in the butter and brandy and return briefly to a low heat, stirring until smooth and glossy. Season with a pinch of flaked sea salt and set aside.
- Bake: Preheat your oven to 200°C. Remove the fondants from the fridge 10 minutes before baking. Bake for exactly 12 minutes — the edges should be set and the centre should still have a definite wobble when the tray is gently shaken. Every oven is slightly different, so if in doubt, pull them a minute early rather than a minute late.
- Turn Out & Serve: Remove from the oven and allow to rest for exactly 1 minute. Run a thin knife around the edge of each mould, place a warmed dessert plate on top, and invert with confidence. Drizzle generously with the warm brandy caramel sauce, add a scoop of vanilla bean ice cream alongside, and finish with a small pinch of flaked sea salt. Serve immediately.
Chef’s Note: Fondants prepared the day before and baked to order are a staple of professional kitchens. The brandy caramel sauce can be made ahead and gently rewarmed. For an extra layer of indulgence, add a small glass of aged South African brandy or a dessert wine from the cellar alongside this dish.
Credit – Granny Mouse Country House & Spa