Photography & Styling:
Photography: C&D Heierli
Assistant: Mareli Erasmus
Try a Shiraz from SA’s Top 12 Shirazes 2016, go to wineofthemonth.co.za for more information.
1.5kg pork belly
crushed black pepper
FOR THE STUFFING:
1 medium onion, roughly chopped
2 cloves garlic, crushed
3 tbsp pine nuts, lightly roasted in a pan
2 tbsp fresh sage, finely chopped
1 tbsp lemon zest
1 fresh quince, peeled and grated
60g fresh white breadcrumbs
1 free-range egg, lightly beaten
1. Rub salt over the skin of the belly and leave, uncovered, in the fridge over night to dry out.
2. Pat the skin dry and score lengthwise (only score the skin and fat).
3. Set aside until ready to use.
For the Stuffing
4. Melt the butter in a large pan, fry the onion for 10 min, until soft and pale, add the garlic and fry for another minute.
5. Stir the quince, pine nuts, chopped sage and lemon zest into the onions in the pan.
6. Remove from the heat and add the breadcrumbs and once cooled add the egg. 7. Season with salt and pepper to taste.
For the Pork Belly:
7.Preheat the oven to 250°C.
8. Place the pork belly, skin side down on a board.
9. Evenly spread the stuffing onto the surface of the pork. Roll up tightly and secure using string.
10. Rub with olive oil and season with salt and pepper. Generously salt the dried skin to make delicious crackling
11. Roast the pork belly at 250°C for 30min or until the skin has turned to crispy looking crackling, reduce the temp to 180°C and continue cooking for an hour or until the meat juices run clear.
13. Allow to rest for 15 min before carving.