This mouth-watering pork roll recipe combines savory and sweet flavors perfectly, with tender pork belly, wilted spinach and the rich taste of dried figs and South African-style feta cheese.
The dish is enhanced with a touch of fresh thyme and a flavorful sauce made from reduced chicken broth and dry white wine.
ALSO READ: Recipe of the Day: Smoked Beer Chili with Cilantro-Lime Sour Cream
Pork roll stuffed with spinach, dried fruits and feta cheese
Ingredients
- 1 pork belly, well dressed and cut vertically
- 400 g wilted spinach, well drained
- 1 cup dried figs (alternative: apricots or peaches), soaked in warm water and roughly chopped
- 150 g South African feta cheese
- 30 ml Willow Creek extra virgin olive oil
- Salt and pepper
- 2 cups of chicken broth
- 2 cups dry white wine
- 2 whole heads of garlic
- 20g fresh thyme
Method
- Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
- Ask them to make the notation straight across the entire height, about 1 cm apart.
- Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
- Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
- Arrange the wilted spinach evenly all over the belly.
- Place the dried fruit in a horizontal line halfway down the center.
- Break the feta into large pieces and place it on top of the fruit.
- Tuck the edge of the belly onto the trim line and roll the belly over itself.
- Secure with lengths of food grade twine and tie tightly into a tight roll.
- Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
- Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
- Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
- Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
- Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
- Roast uncovered at 200°C to cook and crisp the skin. Leave to rest for 15 minutes before cutting.
*This recipe comes from Mynhardt Joubert with permission.
To print
Pork roll stuffed with spinach, dried fruits and feta cheese
- Author: Mynhardt Joubert
- Preparation time: 5 minutes
- Cooking time: 40 minutes
- Total time: 45 minutes
- Category: Lunch dinner
- Method: Frying
- Kitchen: Italian
-
- 1 pork belly, well garnished and cut vertically
-
- 400g wilted spinach, well drained
-
- 1 cup dried figs (alternative: apricots or peaches), soaked in warm water and roughly chopped
-
- 150g South African feta cheese
-
- 30ml of Willow Creek extra virgin olive oil
- Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
- Ask them to make the notation straight across the entire height, about 1 cm apart.
- Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
- Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
- Arrange the wilted spinach evenly all over the belly.
- Place the dried fruit in a horizontal line halfway down the center.
- Break the feta into large pieces and place it on top of the fruit.
- Tuck the edge of the belly onto the trim line and roll the belly over itself.
- Secure with lengths of food grade twine and tie tightly into a tight roll.
- Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
- Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
- Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
- Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
- Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
- Roast uncovered at 200°C to cook and crisp the skin. Leave to rest for 15 minutes before cutting.
Remarks
Chef’s Tip: Strain the liquid from the roasting pan and reduce it for a rich, delicious sauce.
NOW READ: Recipe of the Day: Apple and Vanilla Golden Caramel Cake
This mouth-watering pork roll recipe combines savory and sweet flavors perfectly, with tender pork belly, wilted spinach and the rich taste of dried figs and South African-style feta cheese.
The dish is enhanced with a touch of fresh thyme and a flavorful sauce made from reduced chicken broth and dry white wine.
ALSO READ: Recipe of the Day: Smoked Beer Chili with Cilantro-Lime Sour Cream
Pork roll stuffed with spinach, dried fruits and feta cheese
Ingredients
- 1 pork belly, well dressed and cut vertically
- 400 g wilted spinach, well drained
- 1 cup dried figs (alternative: apricots or peaches), soaked in warm water and roughly chopped
- 150 g South African feta cheese
- 30 ml Willow Creek extra virgin olive oil
- Salt and pepper
- 2 cups of chicken broth
- 2 cups dry white wine
- 2 whole heads of garlic
- 20g fresh thyme
Method
- Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
- Ask them to make the notation straight across the entire height, about 1 cm apart.
- Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
- Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
- Arrange the wilted spinach evenly all over the belly.
- Place the dried fruit in a horizontal line halfway down the center.
- Break the feta into large pieces and place it on top of the fruit.
- Tuck the edge of the belly onto the trim line and roll the belly over itself.
- Secure with lengths of food grade twine and tie tightly into a tight roll.
- Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
- Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
- Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
- Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
- Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
- Roast uncovered at 200°C to cook and crisp the skin. Leave to rest for 15 minutes before cutting.
*This recipe comes from Mynhardt Joubert with permission.
To print
Pork roll stuffed with spinach, dried fruits and feta cheese
- Author: Mynhardt Joubert
- Preparation time: 5 minutes
- Cooking time: 40 minutes
- Total time: 45 minutes
- Category: Lunch dinner
- Method: Frying
- Kitchen: Italian
-
- 1 pork belly, well garnished and cut vertically
-
- 400g wilted spinach, well drained
-
- 1 cup dried figs (alternative: apricots or peaches), soaked in warm water and roughly chopped
-
- 150g South African feta cheese
-
- 30ml of Willow Creek extra virgin olive oil
- Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
- Ask them to make the notation straight across the entire height, about 1 cm apart.
- Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
- Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
- Arrange the wilted spinach evenly all over the belly.
- Place the dried fruit in a horizontal line halfway down the center.
- Break the feta into large pieces and place it on top of the fruit.
- Tuck the edge of the belly onto the trim line and roll the belly over itself.
- Secure with lengths of food grade twine and tie tightly into a tight roll.
- Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
- Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
- Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
- Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
- Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
- Roast uncovered at 200°C to cook and crisp the skin. Leave to rest for 15 minutes before cutting.
Remarks
Chef’s Tip: Strain the liquid from the roasting pan and reduce it for a rich, delicious sauce.
NOW READ: Recipe of the Day: Apple and Vanilla Golden Caramel Cake