Gastronomixs

Pork belly Ssam

The South African born Ivor Jones grew up in Cape Town and he has always been fascinated by food. He loves the way that it brings people together, forms the centre of celebration, and creates the platform to play and experiment. In 2006, Ivor graduated from the South African Chefs Academy in Cape Town. After which he worked with chef Luke Dale-Roberts at La Colombe and The Test Kitchen for ten years. Both of these restaurants are renowned around the world and The Test Kitchen has featured in the list of The World's 50 Best Restaurants for several years.

In December 2016, Ivor and Liam Tomlin opened Chef's Warehouse on the beautiful estate of the relatively small Beau Constantia wine farm. When dining at Chef's Warehouse, you look out over the vineyards in the valley and have the honour of enjoying one of the most beautiful views that you can have from a restaurant. In 2018, Chef's Warehouse at Beau Constantia was named the best restaurant by a panel of top chefs from Cape Town. 

Ivor is inspired by cuisines from across the world, but still prefers locally produced food. His cooking style is informal, which is expressed in a signature tapas menu for two and the relaxed atmosphere in the restaurant.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Pork belly Ssam

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Ingredients

2

kilograms

porkbelly, bone in and skin on

500

g

coarse salt

250

g

brown sugar

1

clove

garlic

1

thumb-size piece

ginger

2

 

oranges, zest only

2

sticks

cinnamon

10

 

star anise

70

g

coriander seeds

10%

 

pink salt of total weight

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150

ml

lime juice

5

 

chillies, chopped

4

 

kaffir lime leaves

50

g

palm sugar

2

tbsp

tamarind purée

3

tbsp

soy sauce

3

tbsp

fish sauce

½

clove

garlic, minced

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As needed

 

lemon grass

As needed

 

kaffir lime leaves, thinly sliced

As needed

 

fried onions

As needed

 

peanuts, chopped

As needed

 

crispy pork skin, chopped

As needed

 

coriander

As needed

 

large Korean shiso leaves or lettuce leaves

Preparation method: cured and sous vide pork belly
  • Place all the ingredient into the blender and mix well.
  • Rub the 140 grams of the cure into the pork belly and set aside for ten hours. Save the rest of the cure for the next time.
  • Rinse well and put in a large vacuum-sealer bag with 50ml of oil. Make sure you cover the bones with some greaseproof paper to make sure they do not pierce the bag when cooking.
  • Make sure you pull-vacuum the pork belly with no air in the bag.
  • For the cooking: preheat a water bath to 80°C and cook the belly for ten hours.
  • Once it is done, remove the bones and press the pork belly between two trays in the fridge until cold.
  • Remove the skin from the pork belly.
  • Dehydrate the pork belly skin and fry until crispy.
  • Roast the belly in the oven at 180°C until crispy.
  • Cool and portion the belly into bite-size pieces.
Preparation method: spicy tamarind dressing
  • Pound the chillies, garlic, and the kaffir lime leaves in a mortar with a pestle until it forms a paste.
  • Add the palm sugar and mix well.
  • Place in a bowl and add all the other ingredients.
  • Mix well until the flavour is tangy and alive.
Finishing and presentation
  • Pan roast some peanuts and set aside.
  • Season the bite-size pieces of pork belly and chargrill them.
  • Place one piece of pork belly onto each shiso leave or lettuce leave.
  • Start garnishing by adding the roasted peanuts and fried onions.
  • Add the crispy pork belly skin and dress with a good amount of the tamarind dressing.
  • To finish, add fresh kaffir lime leave slices, coriander, and lemongrass shaving (use a microplane grater for this) over the top.
  • Eat with your hands with leaf and all. Enjoy!

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