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	<title>Design News &#187; pork belly</title>
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		<title>Asian-style, slow-braised pork belly with orange &amp; soy</title>
		<link>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/</link>
		<comments>https://designnews.co.za/asian-style-slow-braised-pork-belly-with-orange-soy/#comments</comments>
		<pubDate>Tue, 28 Jul 2020 14:57:47 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shiraz wine pairing]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier recipe]]></category>
		<category><![CDATA[Spier Seaward]]></category>
		<category><![CDATA[Spier Seaward Shiraz]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Get creative in your kitchen with an aromatic and tender Asian-style slow-braised pork belly. This recipe from Spier Wine Farm is so good, you’ll want to make it over and over again. Serve the pork belly on a bed of luscious cauliflower puree, or your choice of mashed potatoes or noodles with Asian greens. Enjoy this delectable meal at home with a glass of Spier Seaward Shiraz. Note: The skin is not crisped to crackling as with many other pork belly recipes, but rather, the slow-braising makes the skin incredibly tender, which is a low-stress, softer way of serving it. Ingredients: 1,2 kg boneless pork belly, skin-side scored (choose a meaty cut with a thinner fat layer) 125 ml soy sauce 125 ml water juice of 1 large orange 3 strips peeled orange rind 2 tablespoons fresh ginger, finely grated 2 whole star anise 1 cinnamon stick 4 cloves 2 tablespoons brown sugar Method: Preheat the oven to 160 °C. Use a very sharp non-serrated knife to cut the belly neatly into 4-6 rectangular portions. Arrange the portions tightly together (skin side up) in a rectangular roasting tray. In a mixing jug, add the soy, water, orange juice, rind, ginger, [...]]]></description>
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