Pork belly roast with blackberry jus

Pork belly roast with blackberry jus

pork belly roast with blackberry jus

Try this pork belly roast with blackberry jus for a Sunday lunch with a difference.

  • 2 hrs
  • 10
  • Intermediate

INGREDIENTS

  • handful thyme, chopped
  • 15ml salt
  • 10ml ground black pepper
  • 1 large pork belly with bone in (ask your butcher to score the skin), at room temperature
  • 2 onions, peeled and thickly sliced
  • 30ml sherry
  • 250g frozen or fresh blackberries

METHOD

  1. Preheat oven to 250°C. Mix together the thyme, salt and pepper, and rub all over the pork.
  2. Place the onions on the bottom of the roasting pan. Place the pork belly on top, skin-side up. Roast the pork for 40 minutes or until the skin is crisp. Reduce heat to 150°C and roast for about 1 hour or until the pork is tender. Remove from the roasting pan and set aside for 15 minutes to rest. (Keep the juices in the pan.)
  3. Place the roasting pan on medium-high on the stove top. Add the sherry and blackberries and bring to a boil, reduce heat and simmer for 5-10 minutes or until slightly thickened.
  4. Serve the pork belly together with the blackberry jus.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE CRPHOTOGRAPHIC.CO.ZA

Magazine issue date: March, 2018


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

Top