Thelema Rhine Ries­ling 2009 –

House and Leisure Food - - FRONT PAGE -

125g de­mer­ara sugar 2 litres chicken stock 4 spring onions, chopped 1 fin­ger of ginger, peeled

and chopped 1 star anise 4 cloves 2 bay leaves 250ml semi-sweet ap­ple cider 6 fresh sage leaves, chopped 2kg pork belly, bones re­moved, cut into bite-sized pieces fresh sage

Serves 6

Place all the in­gre­di­ents, ex­cept the pork and the sage, into a large cook­ing pot and bring to a sim­mer­ing boil. Keep stir­ring un­til all the sugar has dis­solved. Add the chopped sage and sim­mer for about 10 min­utes. Add the pork, re­duce the heat and cover to cook for about 30 min­utes. Re­move the lid and cook un­cov­ered over a very low heat for another two hours, tak­ing care not to let it cook dry (add more cider if nec­es­sary).

Once the meat is soft, trans­fer it to a serv­ing plat­ter and keep warm. Scoop most of the fat off the re­main­ing liq­uid and dis­card. Re­duce the rest of the liq­uid un­til it is thick and syrupy.

Sauté the sage leaves in a lit­tle olive oil. To serve, spoon the sauce over the meat and gar­nish with the sautéed sage leaves.

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