Signature Living

SIGNATURE RECIPIES

Glazed Pork Belly with carrots ala Reuben Riffel

WINE PAIRING: Boekenhoudskloof

Reuben paired his dish (above) with one of the following wines:
The Chocolate Block
The Wolftrap

Glazed Pork Belly with carrots ala Reuben Riffel
Glazed Pork Belly with carrots ala Reuben Riffel
Glazed Pork Belly with carrots ala Reuben Riffel
Glazed Pork Belly with carrots ala Reuben Riffel

Glazed Pork Belly, Carrot puréeq and Balsamic glazed carrots:

Cooking Method

Let’s start with the glaze.

Start by heating a pot over low heat.
Next add the apple juice,
Cider vinegar,
Caster sugar,
Soft brown sugar,
The cinnamon stick,
Cloves,
Bay leaf,
Some fresh thyme,
Smoked paprika,
and Cayenne pepper
and caster suger
into the pot and reduce until syrupy
when ready remove from the heat cover
and leave to infuse for a 24 hours.
This process is optional, but it really does add allot more flavour to the glaze.
After it has infused,pass the glaze through a fine strainer
And keep it aside until later

Now for the Pork Belly

Take a frying pan and add a dash of oil.
Heat up until hot now take the Pork belly and sear it on all sides until evenly browned.
Now place into a preheated oven at 180 C and warm through for about 30 minutes
Make sure to keep the pork with the fat side up, in the oven. We are pre cooking the pork, before we glaze it.
After 30 minutes remove the pork belly from the oven and season with some salt and pepper.
Now take a brush and glaze generously on all sides.
Reduce the oven temperature to 170 C
Place the pork back into the oven for 1 and a half hours glazing every 20 minutes.
By glazing the pork every 20 min, the layers of the pork belly will caramelize and you will end up with a nice thick caramelized glazing
When the pork belly is ready,remove from the oven and divide into four even sized portions.
Trim off any excess bits now coat the pieces with the hot glaze and set aside until later

Now for the carrot and star anise puree

Take a pan and heat up over low heat.
Now take the butter and add it into the pot to melt.
Add the carrots,
Salt,
Sugar
Tarragon,
Thyme
And star anise into the pan.
Mix well and cover with a lid.
Cook for 8 to 12 minutes without colouring the carrots,stirring now and again.
Now add the stock and the cream and cook at a fast simmer for approximately 20 min.
Until it has reduced.
Next, add the lemon juice and reduce further until it is thick and soft.
Now, place the carrot mixture into the blender and puree until very smooth.
When done, remove from the blender and pass through a fine sieve.
Keep it aside until later.

Balsamic glazed carrots

Start by heating up a pan on medium heat.
Once hot add the butter and some oil.
When the butter is golden add the peeled carrots,
Star anise,
Tarragon,
Thyme,
Bay leave,
Salt,
Pepper,
And lastly ,
the sugar
Cook for approximately 10 to 15 mins.
After 15 min, turn the heat up so that the carrots start to colour.
After about 3 to 4 minutes they should be golden brown.
Now add the balsamic vinegar and cook until the vinegar has reduced by two thirds and is thick and syrupy.
When done, drain the carrots and remove all the herbs and spices.
Keep it aside
Keep the reduced vinegar to reheat the carrots so they are nice and glazed when ready to serve.
Now to plate this delicious dish
Serve the carrot puree on the bottom of the platewith a slice of pork belly on top.
Drizzle some extra glaze over the pork and top with the glazed carrots.

Ingredients

Pork belly and glaze:
1l of apple juice
125ml of cider vinegar
125g of caster sugar
125g of Soft brown sugar
1/2 cinnamon stick
4 cloves
1 bay leaf
5 sprigs of fresh thyme
1/2 tsp of smoked paprika
1 pinch of cayenne pepper
1 kg of pork belly with skin on

Carrot purée:
515g of baby carrots, peeled and finely chopped
35g of unsalted butter, diced
6g of tarragon
6g garden thyme
3g of Sea salt
1 star anise crushed
160ml of chicken stock
80ml of double cream
35ml of lemon juice
15g of caster sugar

Balsamic glazed carrots:
200g of chantenay carrots, peeled
140ml of balsamic vinegar
30ml of olive oil
2 1/2 star anise
4g of tarragon
4g of thyme
1 bay leaf, small
4 pinches of freshly ground black pepper
1 pinch of salt
4g of caster sugar
10g of butter