Kim Melck’s Slow-Roasted Pork Belly Recipe

“HERE IS MY RECIPE FOR THE MOST DELICIOUS PORK BELLY.

Take a nice thick pork belly and have it scored in squares or thin strips – this will make the carving easier when cooked.
Pre-heat the oven 180˚ C.
Using medium coarse salt and white pepper, season on both sides – be generous with the salt.
Place half a cup of water in the roasting pan, this prevents the belly getting stuck to the pan and burning.
Place in the middle of the oven and roast for about 2 to 3 hours depending on the size and thickness of you piece of meat.
The top should be beautifully brown and the crackling fit for a king.
I like to serve it with a butternut puree and seasonal vegetables.
And of course, a glass of MURATIE GEORGE PAUL CANITZ PINOT NOIR.”

BUTTERNUT PUREE RECIPE
Produces 1.1L

Ingredients
🔹Butternut – 1.13kg
🔹Carrots – 145g
🔹Chicken stock – 1 cube
🔹Paprika – 10g
🔹Cream – 30ml
🔹Black pepper – 5g
🔹Salt – 5g
🔹Water – 500ml

Method
🔹Peel butternut and carrots, cube the butternut and dice the carrots.
🔹Add water, chicken stock cube, butternut and carrots to a pot. Boil until soft.
🔹Stir in dry ingredients.
🔹Let rest until room temperature then add the cream.
🔹Puree in a food processor (hand wand) until smooth – it should have a lovely vibrant colour.

Categories: Muratie Wine Estate, Slow-roasted Pork BellyTags: , , , , , , , ,

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Love all things wine-related.

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