Try this pork belly roast with blackberry jus for a Sunday lunch with a difference.
- 2 hrs
- 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
- Preheat oven to 250°C. Mix together the thyme, salt and pepper, and rub all over the pork.
- 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.)
- 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.
- 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