Servings Prep Time
4-6people 30minutes
Cook Time Passive Time
2-3hours Overnight
Servings Prep Time
4-6people 30minutes
Cook Time Passive Time
2-3hours Overnight
Ingredients
Pressed warthog belly
  • 2kg warthog belly, bones removed and skin on
  • 1liter apple or apricot juice
  • Extra Virgin olive oil
  • 3onions, peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 1bottle good quality Shiraz
  • 1liter Prepared chicken or pork stock
  • 1jar good quality fig jam
Caramelised pears in Shiraz glaze
  • 6large pears, peeled, cored and quartered
  • 2cups water
  • 1/2cup sugar
  • Juice of 1/2 lemon
  • 500ml good quality Shiraz
  • 4 Star Anise Seeds
Instructions
Pressed warthog belly
  1. Heat some olive oil in a frying pan and fry the onions and garlic until lightly browned.
  2. Add the juice and bring to a boil. Turn off the heat.
  3. Pour into a large oven dish and place the belly on top, skin side up.
  4. Add the wine and stock, cover with foil and place in the oven for 2-3 hours or until the belly is cooked.
  5. Once cooked, pour the sauce into a saucepan, and reduce until thickened.
  6. 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.
  7. Place in the fridge overnight to press.
  8. Cut the belly in squares and place on a baking tray.
  9. Brush with the fig jam and roast in the oven until the skin is crispy.
Caramelised pears in Shiraz glaze
  1. Place the pear quarters in a saucepan and add the water, sugar and lemon juice.
  2. Slowly bring to a simmer and cook until the pears have softened.
  3. Remove the pear quarters from the liquid and keep aside to cool.
  4. Add the wine and star anise to the syrup and cook until syrupy.
  5. Drizzle the glaze over the pears before serving.