Pork belly roasted in vino cotto with beetroot

Pork belly roasted in vino cotto with beetroot

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 45 minutes
  • Woolworths Grangehurst Cabernet Sauvignon 2012


  • 800 g pork belly roast approximately
  • 8 baby beetroots
  • 6 small red onions
  • 1 cup good-quality chicken stock
  • 1 cup vino cotto
  • Sea salt, to taste
  • Mashed potatoes, for serving

Cooking Instructions

Preheat the oven to 180°C.

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

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.

Serve with creamy mashed potatoes.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes