Red Braised Pork Belly S T E P 1 • Heat beer or water with slices of ginger over high heat Michelle’s red braised pork belly with until boiling. Place cubes of pork into boiling water and cook for 15 minutes. (This process helps removes the Sutherland Viognier-Roussanne scum from the meat, using a spoon, slowly remove the gunk that floats to the surface and discard) • Strain meat and ginger with a fine sieve and be sure to INGREDIENTS reserve the stock. Set boiled cubes of meat and ginger aside. • 1 kg pork belly cut into two inch S T E P 2 cubes • Melt three tablespoons sugar with vegetable oil in a • 1 ½ cups of light beer or water medium pot over medium high heat. Continue heating until the sugar is light brown. About 3 minutes. Put the • 3 slices of ginger cubed pork in the pot and brown it with the caramelised sugar. About 8 minutes. • 4 tbsp of vegetable oil S T E P 3 • 6 tbsp of sugar • Put the reserved pieces of ginger, remaining sugar, garlic, star anise, dark soy sauce, rice wine and reserved stock • 7 cloves of garlic peeled into the pot with the meat. • Cover the pot and simmer over low heat. Cook for about • 5 whole star anise 40-50 minutes, stirring regularly. • 3 tbsp dark soy sauce • Remove the meat from the mixture and set aside. • Reduce sauce further until you have a smooth • ½ cup of rice wine consistency. Pour over pork belly when ready to serve • Serve with rice and garnish with some coriander and spring onions. THELEMA MOUNTAIN VINEYARDS (PTY) LTD PO BOX 2234, STELLENBOSCH 7601, SOUTH AFRICA ● TEL: +27 21 885 1924 ● FAX: +27 21 885 1800 ● EMAIL: [email protected] ● www.thelema.co.za