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Slow-cooked pork belly with San Bernardo sauce & kohlrabi


Preparation 25 minutes
 3.5 hours

 Recipes   Lino  Sauro
Wine Matches   Peter  Bourne


1kg pork belly
20g smoked paprika
50g mustard
200ml nero d'Avola
10g cinnamon
sprig of rosemary
1 garlic clove, grated
100ml water
100ml extra-virgin olive oil


100g almonds
3 anchovy fillets
30g honey
30ml extra-virgin olive oil
60ml orange juice
30ml apple cider vinegar
50g dark chocolate

1.5 cups pearl couscous
saffron, 7 or 8 strands


1 Combine all the ingredients to create a marinade. Immerse the pork belly in the marinade overnight keeping the skin dry.

2 Pre-heat oven to 130ËšC. Place pork on a baking tray and cook for 3 hours.

3 Remove the pork from the tray and reduce the juices to a glaze.  

4 For the pearl couscous, add saffron to 4 cups of boiling water and allow to infuse for 10 minutes. Boil couscous in saffron water until cooked and set aside.

5 Combine all ingredients for the San Bernardo sauce in a food processor and blend until a smooth, sticky paste. and add to the couscous. Serve with fermented kohlrabi.

Wine Match

 2019 Planeta Cerasuolo di Vittoria DOCG, Sicily, Italy, A$48

It made perfect sense to match this dense, savoury Cerasuolo di Vittoria with this decadent pork belly. The inclusion of nero d'Avola in the sauce echoed by the same grape in the wine blended with frappato which brings its bright strawberry flavours and brisk acidity to the party. Though its only medium weight, the Planeta has oodles of flavour and just to the right amount of tannin to lap up the protein power of pork. The dark chocolate of the San Bernardo sauce picking up the same mocha elements of the Cerasuolo.