Liberi Poached Figs With A Crispy Pork Belly Roast
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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