This is probably one of the oldest and most delicious recipes from the olden days and is very easy to prepare.
1.5 Kg Pork belly – bacon layer sliced into strips right up to the meat
3 tablespoons coarse salt
15 ml coarsely ground black pepper
¼ teaspoon of fine cloves
3 tablespoons apricot jam
Preheat oven to 180°C
Mix the salt, pepper and cloves and rub well all around the pork chop and between the slices
Place the pork on a wire rack in a roasting pan and grill for at least 2 hours until the meat is cooked, and the bacon is crispy
Now cover it with apricot jam and bake for another 20 minutes or until nice golden brown
Recipe with permit from: Boerekos.com
Pork belly is served hot from the oven and rounded off with fresh pan-fried asparagus and cherry tomatoes. Van Loveren – Blue Velvet Pinot Noir is suggested as the perfect wine match.
The Van Loveren – Blue Velvet Pinot Noir is elegant with cherry, raspberry tones and the soft scent of rose petals with a subtle spice aftertaste
Buy Van Loveren – Blue Velvet Pinot Noir online