Pork Belly and Onion Soup, with Liberi Pinotage Wine

Prep Time

10 min

Cook Time

2 Hours

Total Time

2 Hours 10 min




  • Eskort Pork Belly
  • Coarse salt 
  • 4 red onions, chopped 
  • 1 C leeks, chopped 
  • ½ C onion marmalade
  • 2 cloves of garlic, chopped 
  • 3 T thyme finely, chopped
  • 2 C Liberi (Pinotage) wine
  • ¼ C butter 
  • 2 T oil 
  • Salt and pepper 
  • 1 C vegetable stock

Ingredients to serve:

  • 1 baguette 
  • 1 C parmesan cheese shavings


  • Preheat the oven to 220°C. 
  • Place the pork belly on a lined baking tray, season the rind with coarse salt and bake for 2 hours. 
  • Add the red onions, leeks, oil, thyme, garlic and butter to a large pot and season with 1 t of salt. 
  • Place in the preheated oven for an hour.
  • Remove the onions from the oven and place it in a large pot over a moderate heat. 
  • Add the onion marmalade and wine to the pot and simmer for 20 min. 
  • Add the cup of vegetable stock and blend the soup with a stick blender until smooth. 
  • Remove the belly from the oven and pull it with two forks, keeping some of the belly still quite chunky.

Method to serve:

  • Top the soup with the parmesan cheese and eat with the fresh bread.