Chef Louise Greeff from The Eatery at Durbanville Hills shares her recipe for the perfect slow-roasted pork belly.

We might just be emerging from the deep of winter but the good people at Durbanville Hills have not been resting on their laurels. They’ve given the estate a shake-up with an updated tasting room, renovated restaurant interior and a new head chef, Louisa Greeff, who has also updated the food offering with uncomplicated yet sophisticated dishes layered with loads of tastes and textures. Here she shares one of her favourite dishes from the eatery’s exciting new menu: succulent slow-roasted pork belly with veggies – perfect for the last of the cold winter days along with a glass of Pinotage.

1 pork belly, no rind (boned or de-boned)

½ bottle white wine

300ml apple cider

2 medium onions, roughly chopped

3 cloves of garlic, roughly chopped

2 celery sticks, roughly chopped

1 leek, roughly chopped

Mix of herbs (3 bay leaves, 1 tsp coriander seeds, 3 star anise, 1 tsp Chinese 5 Spice, 1 tsp thyme and 1 tsp cloves)

1. Place all the vegetables and the herb mix in a roasting tray.

2. Seal off the pork, fat side down, in a flat pan, until brown.

3. Place the pork on top of the vegetables and add the wine and the cider. Cover with foil and cook for approximately 3 hours at 160°C until soft and tender.

4. Use the pan juices to make a delicious sauce and drizzle over the final dish. Serve with mashed potato, spätzle or rice and vegetables.


Written by Estee Kershoff (@EsteeKershoff)