Slow roasted pork belly rib with mustard and plum-shiraz glaze

Date posted:
February 22, 2012

Slow food is the best option! It eliminates time constraints and allows for a dinner time delayed by lazy sundowners. A sumptuous pork belly rib roast is just the thing to pair with First Sighting Shiraz.


Plum-Shiraz glaze:

Four plums, pitted and finely chopped

4 tablespoons brown sugar

1 cup First Sighting Shiraz

2 cloves

A pinch of crushed rosemary


Place all ingredients in a saucepan and bring to the boil. Reduce heat and allow to simmer until reduced to a jam-like consistency. Set aside to cool.


Preheat oven to 180 degrees C.


Pork belly rib, enough for 2 people

(Have your butcher de-bone the meat for you)

- Flatten meat out, inner side up, onto a wax-papered surface and coat with hot English mustard

- Roll the meat up and secure at intervals with string, score fat with a sharp knife

- Coat with plum-shiraz glaze

- Place in oven, on a bed of roughly chopped onions, and roast until juices run clear when meat is pierced with a skewer

- Cut into four slices, secure with a wooden skewer and serve on the roasted onions


Suggested side dishes:

Roasted potato wedges or crispy baked potatoes

Braised cabbage with sesame seeds and raisins


And don’t you dare forget the shiraz! Without it, this glorious dish would go to waste! It just needs that little bit of a miracle that shiraz brings to it.



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