Belly cut shoulder of pork with roasted vegetables. Photo / Babiche Martens
Serves 4
1 x 1kg belly cut shoulder of pork
Salt
3 tsp cumin seeds
2 tsp olive oil
2 Tbs fresh rosemary
1 cup riesling
1 cup vegetable stock
3 carrots, peeled and sliced into strips
2 parsnips, peeled and sliced into strips
3 cloves of garlic, finely sliced
1 onion, finely sliced
1 Preheat the oven to
160C. Using a sharp knife, score the skin of the pork then rub with salt and cumin seeds, making sure you rub in between the slices.
2 Brush the pork with olive oil and tuck rosemary sprigs into the cuts in the skin. Pour over the wine and stock. Cook for 2 hours, adding more liquid if necessary.
3 Add the carrots, parsnips, garlic and onion. Cook all together for 1 hour.
4 Remove the pork, keep the vegetables warm while grilling the skin of the pork. Watch carefully to make sure it becomes crisp without burning.
5 Serve slices of pork with the cooking liquid spooned over and the roasted vegetables on the side.
