Crispy Pork Belly

with beetroot relish and young vegetables

Coffee Pinotage loves mild spices, as used here as a rub for the pork, as well as the sweeter root veges like beetroot, carrot and parsnips. The textures and flavours bring out the best in our Barista Pinotage making wine and food decidedly more “moreish”!

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Crispy Pork Belly

INGREDIENTS

- 1 kg free-range pork belly, fatty side scored
- 1⁄2 cup Maldon salt
- 1 tablespoon Chinese 5 spice

METHOD

1. Rub (“massage”) 5 spice into the belly and let it “marry” for 4 hours.

2. Transfer belly to vacuum-sealed bag and cook in slow cooker on low setting for 8 hours.

3. Transfer belly to baking tray, pat dry with paper towel, cool to room temperature and rub salt into the scored fatty side.

4. Bake in preheated oven at 230 C until skin is crisp. Remove from oven. Rest the pork for 10 minutes.

5. When they are set, remove them from the mould and store them in an airtight container until ready to use.

Beetroot Relish

INGREDIENTS

- 500 ml white wine vinegar
- 750 grams sugar
- Enough beets to make 6 cups grated or finely cubed beet.
- 2 onions or shallots
- 45 grams cornflour (dissolved in a dash of cold water)
- 15 grams curry powder
- 5 grams salt
- 2 aniseed pods
- 1⁄2 teaspoon ginger powder

METHOD

1. Grill beets until they are tender.

2. Mix vinegar and sugar on low heat until all the sugar has dissolved (make sure not to cook).

3. Slice onion finely and add to vinegar and sugar mixture.

4. Cook for 10 minutes.

5. Add curry, salt, aniseed and ginger powder and cook for another 5 minutes.

6. Add beet and enough cornflour to thicken the mixture.

7. Transfer to sterilized glass jars.

Note: This is a very simple pickle but without any doubt the most versatile condiment which you can enjoy from breakfast through lunch to dinner!

Young Vegetables

INGREDIENTS

- Baby carrots (different colours), turnips & beetroots.
- Chunk of butter
- Freshly squeezed orange juice.
- Dollop honey

METHOD

1. Parboil vegetables, making sure they are not done.

2. Melt butter, honey & orange juice in saucepan.

3. Add vegetables and cook until al dente.

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