Go Back
Kim-Melcks-Slow-Roasted-Pork-Belly-to-enjoy-with-Muratie-George-Paul-Canitz-Pinot-Noir.
Print Recipe

KIM MELCK’S SLOW-ROASTED PORK BELLY RECIPE

Kim Melck has provided her personal recipe for Slow-Roasted Pork Belly with Crisp Cracklingfor a perfect home-cooked Sunday lunch - which will pair perfectly with the Muratie George Paul Canitz Pinot Noir. Slow-Roasted Pork Belly is always apermanent favourite on Muratie’s Farm Kitchen menu, with the accompaniments changing regularly according to the season.
Course: Main Course
Keyword: Pork Belly
Author: Kim Melck - Muratie Wines

Ingredients

  • 1.3Kg Butternut
  • 145g Carrots
  • 1 Stock Cube - Chicken
  • 10 g Paprika
  • 30 ml Cream
  • 5 g Black Pepper
  • 500 ml Water

Instructions

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.
    Serve it with a butternut puree and seasonal vegetables. And of course, a glass of MURATIE GEORGE PAUL CANITZ PINOT NOIR.”

Pumpkin Puree

  • 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.