01 Jun Pressed shiraz warthog belly with fig jam glaze served with caramelised pears in Shiraz glaze
Posted at 07:00h
in Fruit, Game, Kaapse Kombuis Kuiers op Radio KC, KWV, Main Ingredient, Mains, Recipes, Red Wine, Side dishes & Salads
Ingredients
Pressed warthog belly
- 2 kg warthog belly, bones removed and skin on
- 1 liter apple or apricot juice
- Extra Virgin olive oil
- 3 onions, peeled and sliced
- 6 garlic cloves, peeled and chopped
- 1 bottle good quality Shiraz
- 1 liter Prepared chicken or pork stock
- 1 jar good quality fig jam
Caramelised pears in Shiraz glaze
- 6 large pears, peeled, cored and quartered
- 2 cups water
- 1/2 cup sugar
- Juice of 1/2 lemon
- 500 ml good quality Shiraz
- 4 Star Anise Seeds
Instructions
Pressed warthog belly
- Heat some olive oil in a frying pan and fry the onions and garlic until lightly browned.
- Add the juice and bring to a boil. Turn off the heat.
- Pour into a large oven dish and place the belly on top, skin side up.
- Add the wine and stock, cover with foil and place in the oven for 2-3 hours or until the belly is cooked.
- Once cooked, pour the sauce into a saucepan, and reduce until thickened.
- Place a piece of cling wrap over the belly and place another oven dish or oven tray on top to press it. You can also add some magazines or a brick on top.
- Place in the fridge overnight to press.
- Cut the belly in squares and place on a baking tray.
- Brush with the fig jam and roast in the oven until the skin is crispy.
Caramelised pears in Shiraz glaze
- Place the pear quarters in a saucepan and add the water, sugar and lemon juice.
- Slowly bring to a simmer and cook until the pears have softened.
- Remove the pear quarters from the liquid and keep aside to cool.
- Add the wine and star anise to the syrup and cook until syrupy.
- Drizzle the glaze over the pears before serving.