The Spinach stuffed pork belly serves between 8 – 10
- 800 g baby spinach leaves
- 40 ml olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- Salt and freshly ground black pepper to taste
- 600 g pork mince
- Juice of 1 lemon
- 3 kg deboned pork belly, with skin
- 50 ml olive oil
- 600 g parsnips
- 4 young garlic bulbs
- Fresh sprigs of rosemary
Preheat oven to 180 °C. Submerge spinach in just-boiled water for about 5 – 10 minutes until soft. Drain and chop very finely in food processor. Heat olive oil in a pan and sauté onion and garlic until soft and translucent. Add spinach and cook for about 5 minutes. Season with salt and black pepper. Transfer spinach mixture to a bowl and let cool. Add mince and lemon juice. Mix well. Put pork belly on a work surface, skin down. Season with salt and black pepper. Spoon filling onto it in a long strip down the middle. Fold the pork belly over the filling and secure with kitchen twine. Pour 50 ml olive oil in an oven roasting dish and put meat in too. Roast for 1 hour. Lower the temperature to 160 °C and roast for another 2 ½ hours. Put parsnips, garlic bulbs and rosemary in with the meat for the last hour.
If your pork belly weighs less than 3 kg, roast the meat for 30 minutes for every 500 g, plus another 25 minutes.
A wooded semillon. Constantia Uitsig is a good choice.