Author International Hotel School   |  October 27, 2017

Pork Belly Roulade

Open Day at our Johannesburg Campus has a slightly different activity that takes place. Our Culinary Club students are extremely fortunate to get to work with a great South African Brand, Mediterranean Delicacies. Offering an exclusive and extensive range of authentic Mediterranean-style food products, Mediterraean Delicacies are the market leader in the production of dips and specialized products in South Africa. Their range includes dips & pates, olives & olive oil, pickles, meze products, pesto’s, cheeses and fresh pastries as well as value added seafood products. Their market includes retail stores, foodservice & hospitality clients throughout South Africa.

Each Open Day the Culinary Club members are presented with a basket of ingredients and take part in a cook off. Here are their recipes from the October Open Day.

Chef Pinky from IHS

Student – Pinky Nyoni’s Recipe

Ingredients:

  • Pork belly
  • Red peppers
  • Onion
  • Baby marrows
  • Couscous

Mediterranean deli Products:

  • Black calamata olives
  • Sundried tomato pesto
  • Coriander pesto
  • Danish Feta cheese

Method:

1.Steam couscous in boiling water and set aside

2.Chop onion, pepper and baby marrow and sautéed in olive oil and set aside

3.Remove pork rind and season with salt and pepper and run with coriander pesto and grill in the In the oven till golden and crispy

4.Flatten the rest of the pork using a meat mallet and stuff with some of the vegetable mix, roll up and secure with twine and bake in the oven at 180 degrees until cooked and golden on the outside.

5.Mix couscous and vegetable mix add seasoning and stir in sundried tomato pesto. Add feta to salad and toss through

6.Cut pork into rounds and serve on top of couscous salad.

Be sure to attend our next Open Day. If you want to know more about our Culinary Art programmes you can find more information here.