It’s International Pinot Noir Day and what better way to celebrate it than with a delicious pork belly and Muratie’s George Canitz Pinot Noir. And if you don’t get around to it today, any day is good enough to celebrate the Prince of Reds … with this tasty pork belly!
Take a nice thick pork belly and have it scored in squares or thin strips – this will make the carving easier when cooked.
Pre-heat the oven 180˚ C.
Using medium coarse salt and white pepper, season on both sides – be generous with the salt.
Place half a cup of water in the roasting pan, this prevents the belly getting stuck to the pan and burning.
Place in the middle of the oven and roast for about 2 to 3 hours depending on the size and thickness of you piece of meat.
The top should be beautifully brown and the crackling fit for a king.
Serve it with a butternut puree and seasonal vegetables.
Butternut puree recipe (Produces 1.1ℓ)
Enjoy this feast with a glass (or more) of Muratie’s George Canitz Pinot Noir.