The new hunting season is on us, and I still had this hunk of springbok thick flank left in the freezer from last year (crappy photo, I know). About 800, 900 grams.

Marinaded it in yoghurt overnight, then mostly followed this recipe.

Started with one large diced onion, two small grated carrots, a not-so-chili pepper from the garden, and a packet of cherry tomatoes. Added to this some chili sauce, ginger and garlic, and after it had all cooked to a bit of a mush, some extra spicy curry powder,  garam masala and cumin.

Transferred the sauce to the slow cooker, added the diced springbok on top, covered with water, added peppercorns, turned on the slow cooker and walked away.

I didn’t want the curry to be too hot, it being springbok, but in hindsight I could probably have added a bit more spice.

 

In other news, this recipe for slow roasted pork belly sounded interesting.

Score the skin, add five spice and salt, stick it in the oven at 150°C for 2 or 3 hours over a pan of water. Crank up the grill at the end to crisp up the skin.

 

And while you have the grill all fired up…

Follow this recipe where you basically get hold of an eisbein, cook it for a few hours, then stick it under the (same) hot grill to crisp the skin.

 

 



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