red onions Archives

Brinjal recipes

Cheat’s moussaka

40 minutes

Mince recipes

Coconut-and-ginger pork mince with sriracha and noodles

25 minutes

Burger recipes

Pesto beef burgers

25 minutes

Beef recipes

Chilli con carne

25 minutes

Chickpea recipes

Chickpea fries with smoky tomato relish

15 minutes

Seafood recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Leftovers recipes

Creamy gammon pie

35 minutes

Beef recipes

Beef stroganoff

30 minutes

Asian recipes

Asian-style fish burgers

15 minutes

Pork belly roasted in vino cotto with beetroot

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

800 g pork belly roast approximately
8 baby beetroots
6 small red onions
1 cup good-quality chicken stock
1 cup Willow Creek Cabernet Sauvignon Balsamic Vinegar or vino cotto
Sea salt, to taste
Mashed potatoes, for serving

Method

1. Preheat the oven to 180°C.

2. Place the pork in a large ovenproof dish and add the beetroot and onions.

3. Pour in the chicken stock and vino cotto, then season the top of the pork with salt. Roast for 45 minutes, or until the meat is tender and the skin is golden and crisp.

4. Serve with creamy mashed potatoes.

Find more pork recipes here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Cheat’s moussaka

Coconut-and-ginger pork mince with sriracha and noodles

Pesto beef burgers

Chilli con carne

Chickpea fries with smoky tomato relish

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Creamy gammon pie

Beef stroganoff

Asian-style fish burgers

Venison stew with smoky brinjal and naan

Indian-spiced lamb shoulder

Pork belly roasted in vino cotto with beetroot

Pork belly roasted in vino cotto with beetroot

Ingredients

Method