My kitchen is a family tradition. Discover roast pork belly and red sauerkraut recipe by Chef Coco Reinarhz.
Coco is not the first chef in his family. The Reinarhz family history is a culinary love story dedicated to the fine flavours of Africa and the African culinary renaissance can be tasted in every mouthful of Coco’s food. His cuisine is a family tradition.
Chef Coco Reinarhz is at the forefront of the modern African food movement. He is the Chef of the restaurants « Sel et Poivre » and « Le Petit Sel » in Sandton. The restaurant « Sel and Poivre » received a ‘Diners Club Diamond Award’ for its excellent wine list and is known as one of the 100 best South African restaurants since 2008. Member of The Chaîne des Rôtisseurs, his unique, innovative, fine dining Afro-fusion culinary style combines classic French cuisine with the most opulent of African flavours.
He recently bought a restaurant in the Cradle of humankind, a Nature reserve and has created a new restaurant called Le Sel @ the Cradle. Coco recently co-authored with South African-British food writer Anna Trapido; ”To the Banqueting House, African Cuisine an Epic Journey”. This revolutionary Pan African cookbook has received rave reviews from magazines as diverse as Paris Match, Drum, Food and Home Entertaining, Oprah Magazine, Taste and New Visions Africa. Coco’s second book is in the making.
- 10ml olive oil
- 2 kg deboned pork belly
- 1kg apple
- 500g red cabbage
- 750ml white wine
- 100ml white vinegar
- 1kg brown sugar
- Salt and Pepper to taste
Red cabbage choucroute
- Thinly slice 500 g red cabbage
- Add white wine and white vinegar to the cabbage in a pot
- Reduce at a low heat until all the liquid is absorbed and set aside.
- Peel and core 1kg apples then simmer in a sugar syrup (1l water plus 1kg sugar)
- Purée the apples in food processor then mix it with cabbage.
Slowly roasted pork belly
- Season about 2kg pork belly deboned
- Flatten it on a cutting board, put the apple peels and wrap with cling film very tight.
- In a baking tray ½ fill with stock, bake the pork at about 110°c for 5 hours, toping up the stock every 30 min
- Trim edges once cooked and portion into 250g portions.
- Before serving crisp in the oven for about 5 minutes and 180 C°
Chief Coco Reinarhz