{"id":2158,"date":"2013-05-03T08:12:47","date_gmt":"2013-05-03T06:12:47","guid":{"rendered":"http:\/\/www.retro.co.za\/blog\/?p=2158"},"modified":"2013-05-03T08:12:47","modified_gmt":"2013-05-03T06:12:47","slug":"springbok-curry-slow-roast-pork-belly-and-eisbein","status":"publish","type":"post","link":"http:\/\/www.retro.co.za\/blog\/?p=2158","title":{"rendered":"Springbok Curry, Slow Roast Pork Belly, and Eisbein"},"content":{"rendered":"

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.<\/p>\n

\"\"<\/a><\/p>\n

Marinaded it in yoghurt overnight, then mostly followed this recipe.<\/a><\/p>\n

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,\u00a0 garam masala and cumin.<\/p>\n

\"\"<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

 <\/p>\n

In other news, this recipe for slow roasted pork belly<\/a> sounded interesting.<\/p>\n

\"\"<\/a><\/p>\n

Score the skin, add five spice and salt, stick it in the oven at 150\u00b0C for 2 or 3 hours over a pan of water. Crank up the grill at the end to crisp up the skin.<\/p>\n

 <\/p>\n

And while you have the grill all fired up…<\/p>\n

\"\"<\/a><\/p>\n

Follow this recipe <\/a>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.<\/p>\n

 <\/p>\n

 

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,\u00a0 garam masala and cumin. Transferred the sauce to the slow...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2158","post","type-post","status-publish","format-standard","hentry","category-foooooood"],"_links":{"self":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2158"}],"version-history":[{"count":4,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2158\/revisions"}],"predecessor-version":[{"id":2166,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2158\/revisions\/2166"}],"wp:attachment":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2158"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}