what's up guys welcome back to my youtube channel x-men co today we're making a beautiful biltong
boyki very traditional to south africa guys there's a lot of ways to do this today we're
sharing our favorite recipe making a biltong pasta puerto you're going to love it stick around
now guys the biltong buick is very easy to make doesn't take as long as the oxtail pork or any
of those other ones that you can think of it's very plain and simple and like i said you can do
exactly what you want the wheelchair oyster you can go crazy so let me introduce you guys to all
our ingredients here today we've got some creamier some garlic we've got some roasted coriander
onions some peppers cheese star of the show is this beautiful half a kilogram of biltong look
at that guys that's beautiful and then we got some pasta we're using pasta screws today with
that said let's get straight into this cook be straightforward we're going to enjoy this
all you need for this dish are these ingredients and apoikey now we're using number eight poikey
and guys you don't have to go that big this is one that we do have available so it's not going
to be right to the top filled up but it's still going to be beautiful let's start prepping all our
ingredients first of all we're going to start with the onion cut it on both sides take off the skin
we're going to cut it not too finely and not too coarse if you want to call it that we're
going to use two white onions here today besides all the ingredients that needs to be sauteed most
of it's really cooked the only ingredient that we really have to cook today is the pasta that's why
this pork is really loved by south africans and it's very traditional next we're going to cut
our peppers now we all know that the seeds of the peppers are very bitter and it's definitely going
to spoil this beautiful dish when working with peppers all the white pieces inside the pepper
that's also better guys just remove that and save yourself from having to taste that bitterness so
you want to make sure that you remove all the seeds you're going to cut all the peppers in
nice long strokes and then a little bit smaller basically we're dicing it a bit once we've done
that we're ready to move on to the next step next we have to sort out our bolt on our guys
that is really entirely up to you some guys like a chunky other guys like it's last we're going to
slice it you might throw chunky betty in there but basically you do whatever works for you we find
that if it's too chunky then it's really not that nice in the poikie we've got about half a kilo
of and it's entirely up to you you can go more you can go less whatever works for you at the
end of the day it's a built-in poiki and as long as there's built-in in that pokey of yours
you sort it now guys your bolton can be fully cured it could be 50 cured entirely up to you
we like biltong that's still wet so we do have a bolton video out if you want to go check it out
on day 3 4 5 and this is exactly the way we like it try be consistent to make sure that all the
slices are more or less the same thickness that goes really for any kind of meat that you doing
cooking outdoors if you want a uniform result then you have to make sure that
it's all more or less the same size while we add it we're going to sort out the cheese as
well then this dish guys is really so easy it's basically use the fire behind us heat up the pot
put everything at the right time together let it simmer enjoy let's sort out the cheese we're
just going to grate the cheese today you can do chunks bits whatever works for you
remember we're going to take this cheese right at the end and just mix it with this whole dish that
we're preparing here today so it doesn't really matter as long as it's more or less the same size
right now it's time to move over to the pot we've got a number eight brick here so what you want to
do is make sure that your poi key gets nice and warm when you heat it up properly then we're gonna
add some butter we're gonna melt the butter you could use oil we're just trying not to use oil
today we're gonna use some cream light and we don't want it to affect it then we're going to
move over to sauteing all our ingredients the ones we have to saute we're going to add our onions
we're going to give it a minute we're going to add our peppers we're going to give it another
minute and then we're going to add our bacon i haven't mentioned bacon before because what's a
built-in pokey without bacon now you could use streaky bacon cut it up with use diced bacon
and it works perfectly you want to saute all of these ingredients for at least about five to seven
minutes and this is where it's really important that you decide you want it crispy or less crispy
and you just work according to that if you want it more crispy you're gonna take a little bit
more time and saute it a little bit more otherwise you're gonna use less stuff at this point we're
going to add our garlic then we're going to add some salt and obviously some pepper and then guys
we've got beautiful roasted coriander as you can see we've roasted it on a skillet you can use a
pan whatever works for you can do this in your kitchen it's not an issue at all you just roast
it for about 2-3 minutes you'll see some steam come up and you'll also see that the coriander
the color changes and that's when you know that it's perfect after that we grind it up we did it
by hand really that easy takes a minute and then it's all salted we're going to saute it a little
bit more just make sure all those flavors go into each other and they mingle at this stage you want
to remove the heat sauce and bring it right down just before we add our cream once your heat sauce
is nicely done we're going to add our cream this is about 250 ml of cream and we're going to add at
least half a liter of malt now guys you can play you can add some water you can take some more milk
whatever works for you just have to gauge it as to how much liquid you need for the spot we're going
to bring that to simmer once it's nice and simmer for about 2-3 minutes we're going to add our pasta
we're using pasta screws today so we're going to use half a packet it's about 250 grams of pasta
once again you decide how much you want in there you want to make sure that the liquid
cover the pasta and then we're going to close the slits and let it simmer for a good 15 minutes
right once it's simmered for 15 minutes what we need to do is add our bolton you can see it's
simmering softly not too much and then guys we just want to work that in see it's nice
and creamy and then we're going to let it simmer for another 15 minutes time for our cheese it's
been 30 minutes in total and we just want to bring the cheese in this cook for about five
minutes that's all we need it just needs to melt properly and mingle with the rest of this dish
guys this smells amazing hope you guys can see there look at that that looks absolutely amazing
now time to taste it guys there you have it 35 minutes of cooking time a little bit of prep
and you've got a beautiful bottom porky this is a bolton pasta porky very traditional south africa
and now it's time to taste it obviously we have to make sure we got some pasta in there
we've got botong a little bit of bacon guys have a look at that beautiful cheers
wow
amazing seriously amazing
wow biltong has never been so nice guys this is a creamy bolton bomb
this is beautiful i really hope you guys can try it out if you haven't yet
do try it out this is a game changer your family will love it completely and utterly they'll just
love you to bits this is beautiful guys you know the story if you like what you're doing
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thanks for watching we cannot do it without you we'll see you on the next one
beautiful