Tracy Foulkes is not only a magician in the kitchen, she is able to create dishes which perfectly match the profile of a wine. Here she makes magic with the Marvelous Yellow 2015.
Asian Pork Belly Taco
500g pork belly
100g coarse salt
4 cloves garlic, sliced
1 tbls black peppercorns
1 tbls coriander seeds
NOMU Oriental Rub
40ml vegetable oil
Chinese Basting Sauce
15ml Hoisin Sauce
15ml Oyster Sauce
15ml Fresh Lime Juice
15ml Sweet Chilli Sauce
30ml Chinese Soy Sauce
8 small white tortillas, toasted in a hot dry pan for 15 seconds each side
1 punnet of cherry tomatoes, cut in half
½ cucumber quartered, thinly sliced
1 cup shaved white cabbage
4 spring onions, thinly sliced
handful of fresh coriander leaves
2 red chilis, sliced (optional)
100ml Vegetable oil
25ml White wine vinegar
15ml Fresh lemon juice
55ml Soya Sauce (best quality)
20ml Sweet Indonesian Soya Sauce
20ml Oyster sauce
Rub the pork with the salt, garlic, peppercorns and coriander seeds. Leave in the fridge for 4 hours to marinate. While the pork is marinating, mix the hoisin, oyster, lime juice, chilli and soy sauces together and reserve until needed.
Remove the meat from the fridge, wash and pat your belly dry. Place it in an oven tray and cover with tin foil, place it in a low to moderate oven for a couple of hours (that’s 140C for 2 ½ hours).
Remove the soft and meltingly delicious belly from the oven and cool.
Dice into small pieces and liberally rub with NOMU Oriental Rub. Pan fry the pork in a hot pan with the oil until golden brown about 2 minutes, drizzle with a little of the Chinese basting sauce and remove from the pan.
Divide the pork between the tortillas and equally distribute the tomatoes, cucumber, cabbage, spring onions and coriander between the wraps, add a touch of salt and and finish with a drizzle of mayonnaise plus fresh chilli’s (if you like it hot) and a splash of the Asian vinaigrette!
For an amazing alternative to pork belly, NOMU Oriental Rub also works fantastically with prawns and other seafood. Butterfly 12 prawns and generously rub with NOMU Oriental Rub, flash fry in a hot pan with oil until just cooked. Serve them on a bed of tabbouleh with lime & coriander yoghurt dressing.
Wine recommendation – CLICK HERE
Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.
Click here to go to the NOMU website