Eskort

Liberi Poached Figs With A Crispy Pork Belly Roast

Prep Time

10 min

Cook Time

2 Hours

Total Time

2 Hours 10 min

Serves

2

Ingredients for the Pork Belly:

  • Eskort Pork Belly
  • Coarse salt

Ingredients for Liberi Poached Figs:

  • 1 C dried pink figs 
  • 1 C Liberi (Pinotage) 
  • ¼ C Sugar 
  • Zest and juice from one lemon

Ingredients for the Butternut and Raspberry puree:

  • 1 whole butternut
  • ½ an onion chopped 
  • 3 T butter 
  • 1 t White pepper 
  • ¼ C cream 
  • ½ C raspberries

Ingredients for the Butternut skins and fried sage:

  • Butternut skin
  • ½ C fresh sage leaves
  • Oil for deep frying

Method for the Pork Belly:

  • Preheat the oven to 220°C. 
  • Place the pork belly on lined baking tray, season the rind with coarse salt and bake for 2 hours.

Method for Liberi Poached Figs:

  • Add all the ingredients to a small saucepan over moderate heat and allow to simmer until the sugar has dissolved. 
  • Scoop half of the figs out and set aside. Blend the remainder of the figs and wine in a food processor until it is the consistency of a sauce.

 

 

Method for the Butternut and Raspberry puree:

  • Peel the butternut and keep the skins aside. 
  • Cut the butternut into cubes and bake it on a baking tray in a preheated oven for 10 min.
  • Fry the butternut with the onion in butter until the onions are soft. 
  • Add the butternut and the rest of the ingredients to a food processor and puree until it is smooth.

 

Method for the Butternut skins and fried sage:

  • Heat oil in a shallow pan over a moderate heat. 
  • Fry the sage until they are dark green and remove them from the oil. 
  • Fry the butternut skins until they are soft and season with salt.

Serve:

  • Cut the pork belly into portions.
  • Place the puree on the plate, add the belly and top with the fig and wine sauce. 
  • Add the extra fig pieces and garnish with the butternut skins and fried sage.
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