Who needs a reason to start a fire, open a bottle of wine and have a braai?

Chill a bottle of the 2012 Leopard’s Leap Culinaria Pinot Noir Chardonnay and enjoy whilst preparing Asian style Pork Belly on the braai! Serve with roasted Butternut and Broad bean salad with a soy and ginger dressing. Cheers.

Asian style Pork belly on the braai

Serves 4-6

1.5 kg pork belly, deboned and skin removed

1/2 onion, sliced

2 celery stalks

1tsp All spice

1 cup white wine

2lt water

1tsp black peppercorns

1tbsp salt

Place the pork belly in a heavy bottom pot together with all the ingredients.

Bring to the boil then reduce the heat and simmer for 2 hours.

Remove the pork from the pot and set aside to cool.

For the glaze/basting use:

200ml honey

30ml soy sauce

1tsp All spice

juice of 1 lemon

Mix all the above ingredients together.

Roast the pork belly over medium coals and using a brush, baste with the honey glaze every 2-3 minutes. Continue until the pork is crispy and sticky.

Roasted Buttenut salad with Broad beans served with a Soy and Ginger dressing

Serves 4-6

1 large butternut

1tbsp olive oil

salt

pepper

1 tsp ground cinnamon

1 cup fresh broad beans, blanched

2tbsp toasted pumpkin seeds

2tbsp sliced spring onion

2tbsp chopped fresh coriander

Cut the butternut in half down the length and remove the seeds using a spoon.

Rub each half with olive oil then season with salt, pepper and ground cinnamon.

Wrap each half with foil and place next to the coals for 30-40 minutes until it is cooked.

Do not overcook the butternut.

Once the butternut is cooked, gently remove the foil and cut each half in 2cm slices.

Arrange the sliced butternut in a shallow salad bowl then add the broad beans pumpkin seeds, spring onions and coriander, season to taste.

Dress the salad with the soy and ginger dressing.

Dressing:

50ml soy sauce

40ml white wine vinegar

30ml sesame oil

1tbsp white sugar

1/2 red chilli, deseeded and chopped

1cm cube ginger, grated

1tbsp lime or lemon juice

1tsp toasted sesame seeds

Mix all ingredients and allow to stand for 1 hour before serving over the salad as dressing.