ROASTED PORK BELLY AND SMOKED SAUSAGE

Published: 27 Oct 2021
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with white bean cassoulet


A traditional hearty dish, pared back to create a modern main. This simple-to-make recipe by Alain James Grech of Chef’s Table won’t take much time and adds a flavour to your table that is truly unique!

Serves 4

INGREDIENTS:

1/2 pork belly

4 smoked pork sausages

200g white beans

2 onions, thinly sliced

2 cloves of garlic, chopped

1L chicken stock

10g smoked paprika

50g flour

50g butter

Seasoning

METHOD:

Preheat the oven to 140 degrees Celsius.

Score the skin of the pork and season with salt. Place in a roasting tin and roast for 3 hours.

Boil the beans for 1 hour in water.

Fry the onions and garlic in butter and when cooked, add the flour and paprika. Cook for a minute and then slowly add the cold chicken stock, stirring constantly.

Drain the cooked beans and add to the mix. Place in a braising tray with a lid and roast for 2 hours, alongside the pork.

When the pork is almost cooked, fry the sausages.

When ready, thickly slice the pork and place a slice on a plate along with a sausage and a couple of spoonfuls of beans. Serve the remainder of the beans separately if preferred.

Here, the beans are pictured with onion rings that have been dusted in flour and then deep-fried until crispy.

Georges’ Favourite

Wine Pairing

2020, MEDINA VERMENTINO ZIBIBBO DOK MALTA, SUPERIOR
Most people would prefer a red with pork, but if you fancy white why not try a dry Vermentino with this? Delicata’s blend of Malta’s finest Vermentino and Zibibbo grapes hits the spot perfectly. It’s got lovely flavours of fruit and zest but at the same time an unusually soft texture which will pair up beautifully.
2019, GRAN CAVALIER MERLOT DOK MALTA, SUPERIOR
However, if a red it must be, roasted pork belly, especially if it’s Maltese meat, begs for an equally super-tasty glass of Malta’s iconic Merlot. The dish is quite fatty but this red has got the delicious edge that’s required to cut through that. This bold Merlot of Malta is oak-aged and dark, earthy and savoury to match the smokiness of the sausage. What a great autumnal bottle!