I made this pork recipe a while back, but was not sure I should post it for the simple reason that it looks a bit like a heart attack on a plate. I've always wanted to try and make a beetroot reduction and this one came out pretty awesome, so that's why I decided to share it with you.
For the Pork - ask your butcher to give you a piece of belly pork and trim off some of the fat.
I stuffed my pork with feta and sun dried tomatoes, but you can do whatever you fancy. Any butcher, who is proud of his craftsmanship will then roll it for you gladly..
1 sachet of sun-dried tomatoes in olive oil- about 200 gr
3-4 rings of feta cheese
fresh thyme
a handful of fresh breadcrumbs.
Mix the ingredients for the stuffing and spread over the pork belly. Roll the belly and secure with butcher's twine. Roast in the oven until cooked.
Beetroot and Cabernet reduction
2 cups cabernet
a stick cinnamon
2 cloves
3 beets - juiced
salt
100ml sugar.
In the mean time, juice a couple of beetroots, add the Cabernet, cloves and a cinnamon stick and start cooking and reducing until it has a syrupy consistency. Pour into a squeeze bottle and keep in fridge.
Now simply serve the pork on mashed potato (I added chopped spring onions for crunch) and finish off with the reduction.
20 comments:
Ok...I love that photo and that recipe. The beetroot reduction sounds so good and easy! A must try.
The beetroot reduction sounds wonderful Nina! And so does your whole meal! And a stunning photo. And so what, sometimes we can pig out, why not!
Ronell
very very very impressive
and you made it up?
fabulous..
pork belly is worth dying for...
Heart attack on a plate or not, it looks amazing.
Poor pig I love the what ever
that is LOVE CHLOE
That looks fantastic! Great photo too!
Nina, I've had pork belly on mind for awhile and your approach is helping me with which direction to go.
You should apologize for not posting this sooner...it's yum-factor-10!
good!!!!
thanks for your recipe
You make it sound so easy!
peter g - I think it is time that someone puts beetroot on the map, it is totally underrated.
ronelle - thanks for visiting my blog so often and also your email.
cook eat fret - thank you, I'm blushing...
sylvie - thanks for stopping by
chloe - that is the funniest comment I have received so far.
jan - your comments always inspire me
peter m - I'm glad I could help.
carmen - a pleasure
that girl - it is, see for yourself.
no, no, no, it looks like HEAVEN on a plate.
That meal sounds really tasty! I am going to have to try a beet root reduction.
Oh man does that sound like heaven on a plate
I would risk a heart attack to eat this divine creation!
i will never know how this tastes ! i dont eat pork !though i wish i could taste the flavours on another meat !
Luscious!!! Italians love pork, you know...
All your photography here is beautiful, they should be submitted to a magazine!
The beetroot reduction sound fabulous too! We'll wait till our beets get a little bigger to try this one too!
michelle - I think all of us foodies think of heaven as something being served on a plate.
kevin - it's very simple to make.
kat - thx
glamah - you go girl, risk it all...
kate - I think any gamey meat will do.How about duck.
daziano - I think Italians love to eat an so do we here in Africa.
white on rice couple - I've tried the magazines, with no success yet.
Your garden should produce wonderful beets.
You should had posted this earlier! I'm not a HUGE fan of pork, although I will make an exception for Italian or Spanish hams...
But I like your dish, and I like the way it looks and all the colours and the way the herbs are placed in an almost delicate/romantic way.
marianna - you certainly have a way with words, girl and nothing goes unnoticed. I had to go and look for the romantic herb.
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