M A I N S
H I S T O R Y
Pork Belly has been a staple in traditional cuisines across various cultures for centuries. Originating from East Asia, particularly in China and Korea, Pork Belly is a delectable dish that is often associated with the Afrikaners who have a rich history of incorporating pork into their cuisine.
The Afrikaans community, with their love for hearty and flavourful meals, has long been known for their expertise in preparing succulent Pork Belly dishes. In South Africa, Pork Belly can be found on the menus of restaurants and households across the country, but it is particularly prevalent in regions such as the Western Cape and
Gauteng, where these cultural influences are strong. Whether it’s prepared as a braai (barbecue) favourite or as a slow- cooked delicacy, Pork Belly continues to hold a special place in South African cuisine, captivating the taste buds of locals and visitors alike.
ABOUT THE CHEF Grant is a Private and Consulting Chef hailing from picturesque Cape Town. With a culinary journey that includes iconic kitchens such as La Colombe and the esteemed Deep South Food Barn in Noordhoek, it’s safe to say that he’s no stranger to the top tiers of gastronomy. Having led the charge at The Bistro Restaurant, Grant decided to take the leap and follow his true calling as a private chef. With a flair for creating exquisite dishes that tantalise the taste buds, he’s the go-to guy for those seeking a dining experience that transcends the ordinary. Grant’s expertise isn’t just limited to cooking; he’s a maestro at crafting unforgettable culinary experiences that leave guests in awe. Whether it’s an intimate dinner for two or a lavish soirée, Grant’s culinary prowess knows no bounds.
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