Try
this delicious, good value for money recipe perfected by TV personality and
well-known chef, Mynhardt Joubert. We have paired the dish with KWV Classic
Collection Cabernet Sauvignon and the pork belly with the pickled ginger mash -
a match made in heaven.
This
vibrant wine, is oak matured for eight to ten months and exudes aromas of
blackcurrant, mulberry and fynbos with hints of cigar box, herbs and cedery
oak; with a well balanced tannin structure that ensures a full and lingering
finish.
For
the Pork Belly
Ingredients:
(Serves 6 to 8)
1 whole pork belly, bones removed skin on 1.5kg to 2kg (ask your butcher to provide you with the meat bone removed and skin on)
125ml of good quality soya sauce
2 cups of chicken stock
2 cups of water
4 large brown onions chopped
8 cloves of garlic crushed
50g of fresh ginger grated
1 green chilli chopped
100g of lemongrass
Method:
Place all the ingredients in a large enough roasting pan with all the liquids
over and place the pork belly skin side up on top of the ingredients. Tightly
cover with foil and cook at 200 degrees Celsius for about 20 minutes and then
turn down the heat to 160 degrees and cook for about 3 and a half to 4
hours.
Remove
the pork belly gently and place in a large enough dish with a piece of cling
film over and cool down for about an hour. Place another flat roasting pan or
dish on top of the pork belly and weigh down with weights to press the pork
belly and leave in the refrigerator over night. Strain the liquid off into a
saucepan and reduce the liquid to a saucy consistency to use over the pork
belly and mash.
Remove
the next day, score the skin and cut up the belly into portion sizes. Just
before serving, roast the belly in a hot oven of 200 degrees Celsius for about
8 to 10 minutes until crisp and golden brown.
Tip:
Use old magazines wrapped in cling film as weights to press the pork belly – it
works wonderfully
For
the Sweet Potato Pickled Ginger Mash
Ingredients:
8 large sweet potatoes peeled
125g of butter
One table spoon of fresh ginger grated
80 grams of pickled ginger, drained and chopped finely
50ml of cream
salt and white pepper
Method:
Boil the sweet potatoes and As soon as they are cooked, strain the water off
and add the rest of the ingredients and mash. Serve the dish with the pickled
ginger mash, reduced pan juices, fresh coriander KWV Classic Collection
Cabernet Sauvignon.
KWV
Classic Collection Cabernet Sauvignon is available at retailers nationwide at a
cost of R62.95 or buy online via the KWV Wine Emporium: http://kwvwineemporium.co.za/shop/product-category/kwv-classic-collection/
For
more information visit: www.kwv.co.za or
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