food

Slow-roasted Pork Belly Recipe


Recipe Louisa Greeff Ingredients:
  • 1 pork belly, no rind (can be boned or de-boned)
  • ½ bottle white wine
  • 300ml apple cider
  • 2 medium onions, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 leek, roughly chopped
  • Herb mix of bay leaves, coriander seeds, star anise, Chinese 5 Spice, thyme and cloves

Directions: Place all the vegetables and the herb mix in a roasting tray. Seal off the pork, fat side down, in a flat pan, until brown. Place the pork on top of the vegetables and add the wine and the cider. Cover with foil and cook for approximately three hours at 160°C until soft and tender. Serve with mashed potato, spätzle or rice and vegetables. Use the pan juices to make a delicious sauce and drizzle over the final dish. Louisa Greeff is the head chef at the recently renovated restaurant at Durbanville Hills Wines.