KIM MELCK’S SLOW-ROASTED PORK BELLY RECIPE
Tucked into the exquisite Knorhoek Valley north of Stellenbosch, Muratie Wine Estate, under the stewardship of Rijk Melck and his family, has been at the heart of a lot of passionate debate. This debate is centred largely around the desire to protect a century’s old wine experience that is a magnet for wine lovers around the world.
The farm itself dates back to 1685 when it was granted by Governor Simon van der Stel who was Governor of the Cape of Good Hope at the time. This makes Muratie one of the oldest estates in South Africa and along with that age comes many characters and truly fascinating stories. The Melck family has revived this rich heritage in an updated yet classical evolution of the brand, naming its range after many of these colourful characters. For example, the MCC bubbly is known as Lady Alice. She is joined by Ansela van de Caab (blended red), George Paul Canitz (Pinot Noir), Ronnie Melck (Shiraz), Alberta Annemarie (Merlot), Laurens Campher (blended white), Isabella (Chardonnay) and Ben Prins (Port).
It is not only the label that has changed. The wine itself has also undergone incredible changes in quality, under the creative hand of winemaker Hattingh De Villiers and his team. This has seen Muratie become a serious and respected player in the Bordeaux blend, Shiraz, Chardonnay and Pinot Noir stakes. Historically, Muratie has been known for being the first producer of Pinot Noir as well as fine ports.
Along with the development of other varietals, Muratie has elevated itself into a new appreciation amongst truly discerning wine lovers.
Here’s Kim Melck’s recipe to enjoy on this year’s #PinotNoirDay.
“HERE IS MY RECIPE FOR THE MOST DELICIOUS PORK BELLY.” – Kim
Take a nice thick pork belly and have it scored in squares or thin strips – this will make the carving easier when cooked.
Pre-heat the oven 180˚ C.
Using medium coarse salt and white pepper, season on both sides – be generous with the salt.
Place half a cup of water in the roasting pan, this prevents the belly getting stuck to the pan and burning.
Place in the middle of the oven and roast for about 2 to 3 hours depending on the size and thickness of you piece of meat.
The top should be beautifully brown and the crackling fit for a king.
I like to serve it with a butternut puree and seasonal vegetables.
And of course, a glass of MURATIE GEORGE PAUL CANITZ PINOT NOIR.”
BUTTERNUT PUREE RECIPE
- Butternut – 1.13kg
- Carrots – 145g
- Chicken stock – 1 cube
- Paprika – 10g
- Cream – 30ml
- Black pepper – 5g
- Salt – 5g
- Water – 500ml
- Peel butternut and carrots, cube the butternut and dice the carrots.
- Add water, chicken stock cube, butternut and carrots to a pot. Boil until soft.
- Stir in dry ingredients.
- Let rest until room temperature then add the cream.
- Puree in a food processor (hand wand) until smooth – it should have a lovely vibrant colour.