Pork roll stuffed with spinach, dried fruits and feta cheese recipe

  • 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
    1. Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
    2. Ask them to make the notation straight across the entire height, about 1 cm apart.
    3. Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
    4. Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
    5. Arrange the wilted spinach evenly all over the belly.
    6. Place the dried fruit in a horizontal line halfway down the center.
    7. Break the feta into large pieces and place it on top of the fruit.
    8. Tuck the edge of the belly onto the trim line and roll the belly over itself.
    9. Secure with lengths of food grade twine and tie tightly into a tight roll.
    10. Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
    11. Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
    12. Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
    13. Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
    14. Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
    15. 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

    1. Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
    2. Ask them to make the notation straight across the entire height, about 1 cm apart.
    3. Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
    4. Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
    5. Arrange the wilted spinach evenly all over the belly.
    6. Place the dried fruit in a horizontal line halfway down the center.
    7. Break the feta into large pieces and place it on top of the fruit.
    8. Tuck the edge of the belly onto the trim line and roll the belly over itself.
    9. Secure with lengths of food grade twine and tie tightly into a tight roll.
    10. Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
    11. Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
    12. Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
    13. Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
    14. Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
    15. 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
    1. Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
    2. Ask them to make the notation straight across the entire height, about 1 cm apart.
    3. Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
    4. Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
    5. Arrange the wilted spinach evenly all over the belly.
    6. Place the dried fruit in a horizontal line halfway down the center.
    7. Break the feta into large pieces and place it on top of the fruit.
    8. Tuck the edge of the belly onto the trim line and roll the belly over itself.
    9. Secure with lengths of food grade twine and tie tightly into a tight roll.
    10. Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
    11. Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
    12. Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
    13. Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
    14. Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
    15. 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

    1. Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
    2. Ask them to make the notation straight across the entire height, about 1 cm apart.
    3. Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
    4. Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
    5. Arrange the wilted spinach evenly all over the belly.
    6. Place the dried fruit in a horizontal line halfway down the center.
    7. Break the feta into large pieces and place it on top of the fruit.
    8. Tuck the edge of the belly onto the trim line and roll the belly over itself.
    9. Secure with lengths of food grade twine and tie tightly into a tight roll.
    10. Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
    11. Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
    12. Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
    13. Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
    14. Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
    15. 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
    1. Ask your butcher for pork belly that is not too fatty and relatively uniform in thickness.
    2. Ask them to make the notation straight across the entire height, about 1 cm apart.
    3. Before preparation, remove the brisket from the refrigerator so that it reaches room temperature.
    4. Place the pork belly skin side down on a work surface and season well with salt, black pepper and olive oil.
    5. Arrange the wilted spinach evenly all over the belly.
    6. Place the dried fruit in a horizontal line halfway down the center.
    7. Break the feta into large pieces and place it on top of the fruit.
    8. Tuck the edge of the belly onto the trim line and roll the belly over itself.
    9. Secure with lengths of food grade twine and tie tightly into a tight roll.
    10. Drizzle the roll with olive oil and season generously with salt and pepper. Place in the refrigerator to set and firm.
    11. Meanwhile, cut the garlic heads in half horizontally to obtain four florets.
    12. Place the garlic together in a greased roasting pan, creating a bed on which to roast the pork roll.
    13. Add the whole thyme sprigs on top of the garlic and place the pork roll on top.
    14. Add the wine and chicken stock and cover the roll with foil. Roast at 160°C for 2-3 hours. Let cool.
    15. 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

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