Home » Food and Wine » Recipes » Fenugreek Roasted Pork Belly

Fenugreek Roasted Pork Belly

Fenugreek Roasted Pork Belly

At his restaurant Foliage in Franschhoek, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Fenugreek Roasted Pork Belly recipe.

Fenugreek Roasted Pork Belly

At his restaurant Foliage, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Fenugreek Roasted Pork Belly recipe. Recipes Fenugreek Roasted Pork Belly European Print This
Serves: 4-5
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg pork belly, skin on and rib bones removed
  • 2 large carrots, chopped
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 5 garlic cloves, chopped
  • 4 bay leaves
  • 3 sprigs rosemary
  • 2 tbs salt
  • 1 tsp ground fenugreek

Instructions

  1. Score the skin of the pork belly. Mix the salt and fenugreek and rub into the skin. Place the pork belly on the vegetables in a roasting dish and refrigerate overnight.
  2. Preheat oven to 200°C. Place the dish in the oven and roast for 35-45 minutes until the pork skin is crackled and the belly feels firm. Leave to rest for 15 minutes and carve (a serrated breadknife works best to get through the crackling).
  3. To make a sauce, remove the pork and keep warm. Add 500ml chicken stock to the vegetables and cook until reduced by half. Pour through a sieve into a saucepan, pushing all the excess moisture through the sieve with the back of a large spoon. Add 2 tablespoons cream, season to taste and cook to desired thickness.
  4. Serve with whole roasted baby potatoes and thinly shaved fennel.

Wine suggestion: De Wetshof Nature in Concert Pinot Noir

More From Country Life

Send this to a friend