Tracy Foulkes is one crafty lady. She and her husband Paul Raphaely are owners of Nomu Foods. Tracy’s unique approach to food has made her the princess of the pots beloved by many for the extraordinary flavours she brings to your kitchen with the fabulous NoMU products.
Crispy Pork Belly and Chocolate Hoisin Sauce
1 piece of pork belly, weighing 1.5-2kg
1 heaped tbsp NoMU Roast Rub
1 bunch thyme, roughly chopped
1 bunch rosemary, roughly chopped
1 head garlic, cloves peeled and crushed
150ml NoMU Extra Virgin Olive Oil
500ml white wine
NoMU Sea Salt and NoMU Black Pepper
Heat the oven to 250˚C, or to its highest setting. Place the Pork Rub, herbs, garlic and olive oil in a blender and roughly puree. Using a very sharp knife or a Stanley knife, score all the way through the skin, taking care not to cut into the flesh. Place the pork on its skin and thoroughly rub the herb and garlic mixture into the meat.
Place in a baking dish, skin-side up. Wipe the skin clean with paper towel and grind NoMU Just Salt evenly over the skin. Put the tray in the oven for one hour, rotating the tray every 15 minutes so that it cooks evenly. Turn the oven down to 180˚C, carefully pour the white wine around the pork (avoiding the skin!) and roast for another hour.
Finally turn the temperature down to 120˚C and roast for a final hour until the skin has crackled and dried. If at any point during the cooking process the skin starts getting charred, loosely cover the pork with foil. Remove the pork from the oven and cut into pieces between the rib bones. Serve the pork with the hoisin sauce and oriental salt on the side.
Serves: 4-6 people
½ cup light soya sauce
¼ cup honey
1 cup plum jam
½ tsp NoMU Spicy Chilli Grinder
15ml Oriental barbeque sauce
¼ cup NoMU Hot Chocolate Chunks
Squeeze of lime juice
To make the hoisin sauce, heat all of the ingredients except the chocolate together in a saucepan, stirring continuously. Add the chocolate and stir until melted. Serve with the crispy pork belly.
Tip: This sauce is also scrumptious with Peking duck or fillet of beef
Oriental Salt: In a pestle mortar grind equal quantities of NoMU Oriental Rub and NoMU Sea Salt.
Michael’s 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