Posted 29th November 2018

Crispy Pork Belly with a Berry and Port Sauce and Honey Roasted Carrots

Name: Crispy Pork Belly with a Berry and Port Sauce and Honey Roasted Carrots
Prep time: 60 min
Total time: 300 min
Yield: 4
Ingredients: 2kg pork belly roast, bone-in and scored (from our butcher); 1/4 cup (60ml) Food Loveru2019s Signature extra virgin olive oil; 2 Tbsp flaked salt; 5 baby fennel bulbs, trimmed thickly, sliced lengthways; 6 garlic cloves, sliced; 375ml (1 u00bd cups) beef stock; 500ml (2 cups) port; 100g fresh blueberries; 100g fresh raspberries; 15ml (1 Tbsp) Food Loveru2019s Signature balsamic vinegar; 4 sprigs of thyme; 5ml (1 tsp) cornstarch mixed with a little water (only if your sauce needs thickening); 500g heritage carrots, washed, but kept whole; 125ml (u00bd cup) butter; 45ml (3 Tbsp) Natureu2019s Gold honey; 2 garlic cloves, crushed; Salt and pepper, to taste; Handful of fresh parsley, chopped, for garnish

Festive, Pork South African

November 29, 2018

Served with honey roasted carrots, this is an all-in-one recipe for a delicious Sunday lunch of Crispy Pork and a tangy, festive berry and port sauce.

Prep: 1 hr
Cook: 4 hrs
Yields: 4

Ingredients

CRISPY PORK BELLY:

2kg pork belly roast, bone-in and scored (from our butcher)

1/4 cup (60ml) Food Lover’s Signature extra virgin olive oil

2 Tbsp flaked salt

5 baby fennel bulbs, trimmed thickly, sliced lengthways

6 garlic cloves, sliced

375ml (1 ½ cups) beef stock

THE BERRY AND PORT SAUCE:

500ml (2 cups) port

100g fresh blueberries

100g fresh raspberries

15ml (1 Tbsp) Food Lover’s Signature balsamic vinegar

4 sprigs of thyme

5ml (1 tsp) cornstarch mixed with a little water (only if your sauce needs thickening)

HONEY-ROASTED CARROTS:

500g heritage carrots, washed, but kept whole

125ml (½ cup) butter

45ml (3 Tbsp) Nature’s Gold honey

2 garlic cloves, crushed

Salt and pepper, to taste

Handful of fresh parsley, chopped, for garnish

Directions

1Preheat oven to 180°C.

2Score pork skin or ask your butcher to do so.

3Rub half the olive oil and salt on the skin of the pork making sure to press salt into scored skin.

4Place pork, skin side down, in a large roasting pan. Roast for 90 minutes. Turn pork, skin side up.

5Increase oven temperature to 200°C. Bake for 45 minutes, until skin is crisp.

6Remove from oven. Rest the pork for 10 minutes.

7To make the honey-roasted carrots; heat the butter over medium heat.

8Continue to stir for a few minutes until the butter starts to become frothy (about 5 minutes) and brown. Add the honey and garlic and remove from heat.

9Place the carrots onto a baking tray and drizzle with the sauce. Toss until coated, then season with salt and pepper.

10Roast for the first 10 minutes, covered with foil and then the last 10 minutes uncovered.

11Transfer to a serving dish and garnish with parsley.

12To make the berry and port sauce; add all the ingredients to a saucepan and bring to a gentle boil.

13Turn down the heat and simmer for 15 to 20 minutes, or until the sauce thickens.

14If your sauce is not as thick as you would like it, add the water and cornstarch mixture. Remove the thyme sprigs.

15Serve the pork with the berry and port sauce drizzled over it, and the honey-roasted carrots on the side.

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