Paired with Nederburg Ingenuity Spanish Blend
Chef: Pete Goffe-Wood
Serves 6
Ingredients:
1 pork belly, skin on and deboned
Sea salt and freshly ground black pepper
200ml green peppercorn and prune sauce (see recipe below)
3kg potatoes
750g butter
100ml cream
Method:
Score the skin. Rub the salt and pepper into the scored skin. Place it in a medium oven (150ºC) on a rack and roast for about 2 ½ hours. The belly is ready when the fat is very crisp and clear juices run from it when a skewer is inserted. Peel the potatoes and cut into large chunks. Place the potatoes in cold salted water and cook until soft, drain and mash. Heat the butter and cream and pour into the mash. Season to taste.
Green peppercorn and prune jus
Serves 6
Ingredients:
5 kg veal bones
1 onion
2 carrots
1 head celery
1 bunch leeks
20g rosemary
2 bulbs garlic
20g tomato paste
1 litre red wine
5 litres water
3 tblsp soft brown sugar
50ml balsamic vinegar
1 onion, finely diced
3 tblsp green peppercorns
200g pitted prunes, finely chopped
Method:
Roast the bones in the oven until dark brown but not burnt. Put into a stockpot. Roughly chop all the vegetables and herbs and add to the pot. Cook until the vegetables begin to colour. Add the tomato paste and fry for 5 minutes. Deglaze with some of the red wine. Cover with 5 litres of water and rest of the red wine. Bring to the boil and then turn down the heat to a simmer. Skim all the fat and impurities off the stock. Cook for 4 hours skimming occasionally. Strain the stock and reduce down to 1 litre. Continue skimming. In a separate saucepan, fry the finely diced onions until soft and translucent. Add the green peppercorns and stir, and then add the brandy and flambé. Add the brown sugar and let the mixture caramelise. Deglaze with the vinegar, and then add the stock and reduce to the desired consistency and taste. Add the chopped prunes before serving with the pork belly and mash.