Pork Roll filled with spinach, dried fruit and Feta Cheese


Pork Roll filled with spinach, dried fruit and Feta Cheese
Pork Roll filled with spinach, dried fruit and Feta Cheese
Print Recipe
In my European heritage, Pork has a place of honor at the Christmas table. This rolled Belly of Pork has a South African twist. A different way to prepare an old SA favorite.
Servings Prep Time
8 people 190 minutes
Servings Prep Time
8 people 190 minutes
Pork Roll filled with spinach, dried fruit and Feta Cheese
Pork Roll filled with spinach, dried fruit and Feta Cheese
Print Recipe
In my European heritage, Pork has a place of honor at the Christmas table. This rolled Belly of Pork has a South African twist. A different way to prepare an old SA favorite.
Servings Prep Time
8 people 190 minutes
Servings Prep Time
8 people 190 minutes
Ingredients
  • 2 cups sugar
  • 1 Belly of Pork, well dressed and scared vertically
  • 400 gram Wilted Spinach well drained
  • 1 cup Dried Figs (alternative: Apricots or Peaches) soaked in warm water and roughly chopped.
  • 150 gram South African style Feta Cheese
  • 30 ml Willow Creek Extra Virgin Olive Oil
  • salt and pepper
  • 2 cups chicken stock
  • 2 cups Dry White Wine
  • 2 Whole Garlic Heads
  • 20 gram fresh thyme
Instructions
  1. Ask your butcher for a pork belly that is not too fat and relatively even in thickness.
  2. Have them do the scarring straight down its height vertically about 1 cm apart.
  3. Before preparing, remove the belly from the fridge to reach room temperature.
  4. Place skin down on a work surface and season well with salt, black pepper and olive oil.
  5. Arrange the wilted spinach evenly over the entire belly. Place the dried fruit in a horizontal line midway down from the center.
  6. Break the feta up in large chunks and place over the fruit.
  7. Tuck the edge of the belly over the line of filling, and rolle the belly onto and over itself.
  8. Secure with lengs of food grade string and tie firmly into a tight roll.
  9. Drizzle the roll with olive oil and season liberally with salt and pepper. Place in the fridge to set and firm up.
  10. Meanwhile cut the garlic heads in half horizontally so you have 4 florets. Place the garlic together in a greased roasting tray, creating a bed for the pork roll to roast on.
  11. Add the whole sprigs of thyme over the garlic and place the pork poll on the top.
  12. Add the wine and chicken stock and cover the roll with tin foil. Roast at 160* for 2-3 hours.
  13. Allow to cool.
  14. Roast uncovered at 200* to bake and crisp up the skin. Allow to rest for 15min before carving.