Here’s a simple pork recipe to try for a lovely dinner this week. With great food, great company and great wine, nothing can go wrong.
- 1.5kg pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
- 25g butter
- 25g flour
- 1l chicken stock
Roast the bones until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.
Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
Recommended wine: The Kumkani Pinotage will accompany all the flavours.