“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, RecipesTags: Cape Town, Cape Winelands, Food, Food and Wine, Food and Wine Pairing, Media Release, Muratie Wine Farm, Slow-roasted Pork Belly, Wine