The Porky Gourmand

Procrastination is a really evil habit of mine, a great friend (a lover of food too) told me four months ago about the great pork belly that is done at the Flame Tree Brasserie at Sarova Panafric. Four months forward, this week is when I got around to going down to the Panafric to try it. The Flame Tree Brasserie is located right at the front of the hotel, very easy to find.

Pork belly with sweet potato puree & apple sauce

The pork belly was slow roasted and was delightfully succulent. The lean & fatty bits of the pork, marry well. The crackling on top of the belly was a revelation, I could eat pork crackling all day, it is “good” for you. This is a sinful comfort dish.

The pork was served with a sweet potato puree & apple sauce, they both traditionally pair well with pork. Also on the plate was some broccoli florets with sesame seeds.

Yep, I know you spotted those two stray pieces of cartilage at the bottom of the belly. I would like to think the butcher left them there for me to enjoy. Seriously, I love cartilage.

Whilst eating the pork, my friend & I got to talking about sous-vide cooking, pork belly would great cooked en sous-vide. I will get around to trying this out sometime. In fact Thomas Keller’s sous-vide book Under Pressure is probably the next cook book I will buy.

Chermoula Tilapia with citrus scented rice & cream sauce

My friend had tilapia, I didn’t get to taste it. I was too busy with my pork. Sorry guys……. It looks good though.

Chocolate fondant with orange, sesame & poppy tuiles

I loved this choc fondant, I wished I could have had more. This had to be most height-challenged(short!) choc fondant I have ever had. The top was already open, revealing the molten chocolate. Into the molten chocolate were two orange, sesame & poppy tuiles.

Chef make it taller & bigger next time……. thanks.