Old Road Wine Company where Reimond van der Walt works his magic in The Fat Man Restaurant in Franschhoek…

Reimond van der Walt outside his restaurant

Old Road Wine Company very kindly sent me a couple of bottles of wine recently. The Fatman Pinotage and the Juliette Sauvignon Blanc, made by Ryan Puttick in the ORWCo Cellar in the heart of Franschhoek town. One of the things Reimond enjoys is when Ryan comes down to the restaurant and they match wines to the various dishes on the fine Bistro style food on the menu.

Ryan Puttick Old Road Wine Company Winemaker

I asked Reimond to let me have a couple of recipes to match the wines. His recipes are typical of those written by a chef, though any competent home cook would manage them quite easily.

The first was his Pork Belly to pair with The Fatman Pinotage.

Pork Belly at The Fat Man Restaurant

Pork Belly, Roasted Cauliflower, Horseradish Mashed Potatoes, Orange & Mint Glazed Carrots & Sautéed Spinach & Fat Man Pinotage Jus

Ingredients for the Pork Belly
Whole Pork Belly, skin on preferably, and as much as you need, however many portions you would like to achieve.
Coriander Seeds, Fennel Seeds, Cumin Seeds and Onions Seeds, enough to cover the Pork Belly
Coarse Salt and Brown Sugar, enough to cover the Pork Belly
Dijon Mustard

Take all your dried spices and crush them in a pestle and mortar or in a cloth with the back of your knife or hammer. Mix dried spices with sugar and salt. The amounts are not indicated as it is all determined by how many portions you are cooking. Use equal parts salt and sugar to make a dry rub enough to cover the whole exterior of the pork belly. Rub the pork belly and place in a non-reactive bowl (plastic or glass). Cover and leave in fridge for minimum 28 Hours, can go to 4 days. After 28 hours, remove the pork belly from the fridge and rinse in cold water to remove all excess cure. Lather the Pork Belly with the Dijon Mustard and place in a deep over proof dish. Roughly chop an onion or two, carrots and celery and add in with the Pork Belly. Cover with water and foil. Braise in the over for 4 Hours at 180*C.

When the pork Belly comes out of the oven, strain the liquid and keep it for the sauce. Start reducing the braising liquid in a pot while preparing the rest of the dish.

Old Road Wine Company The Fat Man Pinotage

Cooked Pork Belly
Horseradish Pure, pulp or sauce
Carrots, rainbow baby or regular
250ml Orange Juice
Fresh Mint Leaves
250ml Brown Sugar
Reduced Braising Liquid
Fat Man Pinotage

Brush the cauliflower with some olive oil and salt lightly, Place in the oven and roast till the cauliflower starts to brown and cooked. Remove from the oven and allow to cool. Once the Cauliflower has cooled enough, use a blender or food processor to turn the cauliflower into a puree. Boil the potatoes till soft enough to mash.  Usually pass the mashed potatoes through a strainer to get a finer texture. Mix the Cauliflower, Mashed Potatoes and Horseradish Mashed Potatoes together to create the Roasted Cauliflower and Horse Radish Mashed Potatoes. Add some salted butter and a pinch of salt to season.

Combine the orange juice and brown sugar to a saucepan and bring to a boil, boil for around 10 mins, or till the mixtures seems to be thickening. Remove from heat. Start adding pieces of butter to the while continuously mixing to form one solid creamy sauce of Orange Butter – finely chop the fresh mint and mix through the Orange butter.

Add some of the Old Road Wine Company The Fat Man Pinotage to the reduced braising liquid to use as a sauce for the Pork Belly.

To Serve
Place the pork belly skin up in the oven on grill at 180*C to allow the skin to crisp up and the park belly to be nice and warm. Heat the mash in a pot with some butter and check seasoning, you can under season the mash, the sauce will be salty enough to season the dish.

Add some of the orange butter mix to a pan and once hot add the precooked carrots to the pan and glaze with the orange butter mixture.

Serve with the reduced Pinotage Jus.

As a dish to accompany The Juliette Sauvignon Blanc, Reimond’s Seared Yellowtail is served with fresh Asian Coleslaw and a cold Laksa Sauce

Seared Yellowtail at The Fat Man Restaurant

Seared Yellowtail with fresh Asian Coleslaw & a Cold Laksa Sauce

Portions of Yellow Tail
Fresh Herbs – Coriander, Mint, Parsley
½ cucumber
2 Limes
Red and White Cabbage thinly Sliced
Coconut Cream
1 tablespoon Yellow Curry Paste
10 cloves of garlic
Olive oil
4 Lemons
150 ml currants or raisins
Soy Sauce
Tamarind Paste
A pinch of dried chilli flakes
Sesame Oil

Part of the ORWCo Quirky Ones series, Juliette Sauvignon Blanc

Add the fresh Herbs into a blender with the zest, ½ cucumber and juice of the limes, add some salt to season. While blender is running, pour in the Coconut cream and allow to blend well. While the blender is running, spread the curry paste on a hot pan to cook slightly, and add to blender to incorporate into the herb and coconut sauce. Taste.

Add into mixing bowl, ¼ cup Soy Sauce, 30 ml Teriyaki Sauce, ½ teaspoon chili flakes, 1 teaspoon tamarind paste, Juice and zest from 1 lemon and ½ teaspoon sesame oil. Mix well to create a dressing for the cabbage.

Put the currants in a bowl of hot water to rehydrate them and to get them soft. For about 10 mins. Remove from water and drain well. Add to bowl and add in, 10 cloves garlic moderately chopped juice and zest of 3 lemons ½ cup olive oil. Combine to make a “Salsa”.

In a hot pan, put some olive oil, skin side down sear the fish for no more than 4 mins, flip the fish over, add some butter to the pan, baste with melted butter, place in a hot oven for 2 mins while coating your cabbage with the dressing.

Remove fish from oven and finish in the pan with a squeeze of lemon juice, Serve cold Cabbage salad and Cold Laksa sauce. Top with Currant Salsa and some fresh coriander leaves.

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