22 Sep Slow Roasted Pork Belly Ravioli with Honey Sage Butter Sauce
Ingredients
For the Ravioli
- 1 kg pasta dough well chilled
- 1.5 kg pork loin or pork belly
- 2 Onions chopped
- 2 cloves garlic
- 1 handful Thyme sprigs
- 500 ml good quality white wine
- 500 ml chicken stock I prefer Nomu
For the Butter Sage Sauce
- 250 g Butter
- 1 handful sage leaves
- 2 teaspoons Champagne Honey
- 100 g bacon biltong finely chopped
Instructions
For the Ravioli
- Place the pork in an oven proof dish and add all the ingredients below into the dish and cover with a lid.
- Slow roast the pork at 160°Celsius for at least three hours until the meat is fork soft.
- Remove the pork from the baking dish, let it cool and pull the meat apart with two forks.
- Strain and reduce any pan juices to a third and add to the pulled pork.
- Work the meat through with your hands until a rough paté consistency is created.
- Divide the pasta into smaller batches and roll out two 10 cm wide long ribbons.
- Place one onto a floured surface and place small meatball size balls 5 cm apart down the middle of the dough.
- Using an egg wash, paint the bottom pasta and then secure the second layer of dough over it, starting from the meat ball outwards.
- Cut into squares and place on a floured baking tray to rest.
- Boil a large pot of salted water for the pasta while preparing the sauce.
For the Butter Sage Sauce
- Place the butter in a saucepan and heat until the butter starts to bubble.
- Add the sage leaves and fry until the butter becomes a nutty colour.
- Add the honey and cook for another 3 minutes.
- Let the sauce rest.
- Dunk the ravioli into the boiling salted water. As soon as it rises to the top it is cooked.
- Strain and drizzle with olive oil and toss so all is covered.
- Plate the ravioli with the butter sage sauce over and garnish with chopped bacon biltong.