Recipe: Pork Belly Tagine by Chef Linda Trautmann

Recipe: Pork Belly Tagine by Chef Linda Trautmann

 

Recipe courtesy of Chef Linda Trautmann, Head Chef at the Manor Nederburg Wines

Serves 6

 

Ingredients

• 600G SLOW COOKED PORK BELLY
• 1 ONION, FINELY CHOPPED
• 1 CUP CARROTS, CUT IN SMALL CUBES
• 1 CUP CELERY, CHOPPED IN SMALL SLICES
• 2 CLOVES OF GALRIC, FINELY CHOPPED
• 100G TOMATO PASTE
• 2 TBSP GARAM MASALA
• 1/2 TBSP GROUND CINNAMON
• 1 400G TIN CHOPPED/ DICED TOMATOES
• 2 TBSP HARISSA PASTE
• SALT
• BLACK PEPPER
• 1 CUPS COOKED CHICKPEAS/ 1 400G TIN CHICKPEAS
• 1 CUPS OF CHOPPED SPINACH
• 1 TBSP COOKING OIL

 

Method:

1. Sweat the onions in the oil and butter until translucent. Add the carrots and celery and cook for a few minutes.

2. Mix the spices, harissa paste, and tomato paste together. Add to the pot and cook for a few minutes.

3. Add the tin of tomatoes simmer on low for 10 minutes, add the chickpeas and spinach and taste for seasoning

 

COUS COUS

Ingredients:

• 2 TBSP INA PAARMAN VEG STOCK
• 1L WATER
• 1 TBSP DRIED HERBS
• SALT
• BLACK PEPPER
• 500G COUSCOUS
• 1TBSP EXTRA VIRGIN OLIVE OIL

 

Method: 

1. Bring the stock powder, dried herbs, seasoning and water to the boil.

2. Add the couscous, turn off the heat, stir in the olive oil, put a lid on the pot and let it stand for 5 minutes. Take the lid off and let it cool stirring gently

 

YOGHURT AND HERB DRESSING

Ingredients:

• 2 CUPS FULL CREAM YOGHURT
• ½ CUP MAYO
• 1 CUP CORIANDER
• 1 CUP ITALIAN PARSLEY
• JUICE OF 1 LEMON
• 4TBSP EXTRA VIRGIN OLIVE OIL
• Salt & Pepper to taste

 

Method: 

Blend until smooth and green, taste for seasoning.

Serve with roast vegetables on the side and a bottle of Nederburg Heritage Hero’s Motorcycle Marvel