Recipe: Smoked Free Range Pork Belly and Ribs

The 2017 La Motte Syrah harmonises perfectly with rich, flavourful dishes and grills, such as barbecued meat in a sticky, sweet sauce, stewed fruit and sweet aromatic spices. Try our recipe for smoked  free range pork belly and ribs with a thyme brown butter potato cake and a green apple and cider marmalade.


Pork Belly and Ribs

1 kg smoked Pork belly and 2 pork rib slabs
½ C (125 ml) golden sugar
2 C (500 m) House Braai Sauce
1 Tbsp (15 ml) oak smoked paprika
1 Tbsp (15 ml) garlic, finely chopped
1 Tbsp (15 ml) honey
1 tsp (5 ml) ground fenugreek
1 Tbsp (15 ml) rosemary, chopped

House Braai Sauce
2 Tbsp ( 30 ml) coconut oil
1 C (250 ml) red onion, diced
2 Tbsp (30 ml) soy sauce
4 cloves of garlic, minced
1 tsp (5 ml) ground cumin
1 tsp (5ml), wholegrain mustard
1 Tbsp (15 ml) oregano, chopped
1 handful chopped basil
½ tsp (2.5 ml) cayenne pepper
300 ml tomato paste
1 ½ C (375 ml) beef stock (homemade if possible)
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml)  honey
1 shot espresso coffee

Green Apple and Cider Marmalade
6 x granny smith apples, cored and diced (I prefer to keep the skin on the apples)
4 x large red onions, finely sliced
1 Tbsp (15ml) coconut oil
4 cloves of garlic, minced
handful picked thyme
3 C (750 ml) craft apple cider (I used Sxolli)
2 C (500 ml) sherry vinegar
3 bay leaves
1 tsp (5 ml) ground cloves
1 tsp (5 ml) ground black pepper

Lavender and Thyme Brown Butter Potato Cake
¼ C (60 ml) balsamic vinegar
2 Tbsp (30 ml) honey
6-8 large potatoes, peeled
6 Tbsp (90 ml) butter, melted divided into two parts
3 Tbsp (45 ml) fresh thyme, picked
2 Tbsp (30 ml) lavender flowers, picked
2-3 drops lavender essence
salt and pepper

Pre-heat the oven to 160 °C.

In a small bowl mix together the sugar with all of the spices and herbs.

Prepare the ribs by removing the tough membrane.

Place a large piece of heavy foil onto a baking tray, rub both sides of the ribs and the belly with the sugar spice mix. Cover with another layer of foil making a pocket

Place in the oven for 3-4 hours until soft and almost falling apart and the meat is tender.

House Braai Sauce
Heat a heavy-based saucepan and add the coconut oil and onion. Fry until translucent and then add all the rest of the ingredients. Cook over a low heat until thick and glossy.

Once the meat is cooked and your barbeque sauce is ready you can glaze the belly and ribs on both sides and put back in the oven, uncovered, for an additional 10 minutes. Repeat this process twice.

Green Apple and Cider Marmalade
Heat a large heavy-based saucepan and add the coconut oil, fry the onions until soft.

Add the apples and the rest of the ingredients all at once. Bring up to a boil, turn down to a simmer until all the liquid has nearly evaporated, about 2 hours. Once ready set aside for serving.

Lavender and Thyme Brown Butter Potato Cake
Preheat the oven to 190 °C.

Add the balsamic and the honey to a small saucepan over a medium heat and allow to reduce until thick and syrupy.

Slice the potatoes on a mandolin if you have one to ensure thin, even slices.

Pour 3 tablespoons of butter into a cast iron skillet over medium heat. Start layering your potatoes in circles into the skillet until you have a few layers down. Season with salt, pepper, thyme and lavender in between. Working quickly, add more potato slices as before and repeat the process and add a drizzle of the balsamic and honey reduction.

Repeat once more and then pour in the remaining 3 tablespoons of melted butter.

Repeat with remaining potatoes, balsamic, salt, pepper, thyme, lavender until done.

Press down firmly with a plate and bake for 30 minutes. Carefully remove from oven and press once again. Return to the oven and bake a further 25 minutes.

Cool completely after removing from the oven, run a knife around the edges and flip out onto a serving plate, or alternatively serve in your cast iron dish.

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